Lamb and anchovies

Jenise,
I braised lamb shanks today with anchovies and remember some time ago that you questioned the pairing. You have undoubtedly seen many recipes and people are skeptical but it is a terrific match.
Since I had 2 small shanks I just smeared them with a spread made from anchovy paste and unsalted butter. Put them in a pot with a few strips of lemon peel, a few sprigs of rosemary and enough white wine to keep it all moist. Lots of black pepper. Slow braised till falling off the bone. Couldn't be easier. Made a beautiful sauce for soft polenta . Did a quick saute of red chard with Parm. All great with a 2000 Rafanelli Cab.
I never tell people that a dish is made with anchovies until AFTER they have eaten it because they mostly have preconceived negative associations and often, if asked by a particularly finicky eater will simply say "it's a secret ingredient".
I highly recommend anchovies with meat.

[Robin Garr]

I highly recommend anchovies with meat.

No skepticism here! Anchovies as a seasoning ingredient are (is?) an old Italian cooking trick, as you know, and there are dozens of recipes that use it. Nobody ever notices the "secret ingredient" unless you tell them.

One of my favorite preps for leg of lamb uses minced anchovies in the rub/marinade, I'm convinced.

Anchovies are indeed a secret ingredient. My mom, Portuguese decent, used it in chip dips and roasts of all kinds. An Italian friend taught me to use it in my fresh tomato sauce. It adds a dimension of flavor like nothing else. I agree, never tell anyone it is in there until after they have raved and had seconds! I must try this with the braised lamb, sounds wonderful.

Jenise,
I braised lamb shanks today with anchovies and remember some time ago that you questioned the pairing. You have undoubtedly seen many recipes and people are skeptical but it is a terrific match.
Since I had 2 small shanks I just smeared them with a spread made from anchovy paste and unsalted butter. Put them in a pot with a few strips of lemon peel, a few sprigs of rosemary and enough white wine to keep it all moist. Lots of black pepper. Slow braised till falling off the bone. Couldn't be easier. Made a beautiful sauce for soft polenta . Did a quick saute of red chard with Parm. All great with a 2000 Rafanelli Cab.
I never tell people that a dish is made with anchovies until AFTER they have eaten it because they mostly have preconceived negative associations and often, if asked by a particularly finicky eater will simply say "it's a secret ingredient".
I highly recommend anchovies with meat.

Christina, did you brown them first, then put the anchovy rub on?

I've done it both ways- browned and not browned. Browning is not necessary but colors the sauce nicely.

Anchovies are indeed a secret ingredient. l.

Ingredients of Worcestershire sauce include anchovies.

I find a splash of Thai fish sauce also gives depth to many recipes.

Anchovies? Them are those little fish that smell like my fingers!

rwj