Easter lamb alla romana (Roman style)

Ingredients (serves 4):

• 1 kg (1.2 lb) lamb shank
• 30 gr. (1 oz) anchovy fillets
• 3 sprigs of rosemary
• 2 cloves of garlic
• lemon juice of 2 lemons
• white vinegar
• white wine
• olive oil, salt & pepper

               Directions:

Prepare a marinade with olive oil, salt, pepper, filtered lemon juice and the leaves from two rosemary sprigs.

Stir the mixture with a fork until the salt dissolves and all the ingredients are thoroughly mixed.

Marinate the lamb shank in the marinade you have prepared and let it rest in the fridge overnight.

Remove the lamb from the marinade and sprinkle with rosemary leaves.

Put the lamb in a large pan, add some olive oil, crushed garlic, salt and pepper and cook for about 20 minutes.

Add some white wine and cook for 20 minutes more.

Process the anchovy fillets and the vinegar in a blender, pour the mix in the baking pan where the lamb is cooking and cook for 10 minutes more.

Serve hot with a side of roast potatoes.