Orrechiette with Lamb and Garlic Ragu

Rub lamb shanks with garlic, cumin, anchovies, salt and pepper.

Allow to stand for 1 hour. Seal the shanks in a heavy based pan and remove.

Sweat garlic in oil until golden. Add onion, carrot, celery and fennel.

Cook for 4 min. Add rosemary and thyme and sweat for 2 min.

Add white wine to deglaze, reduce by half.

Add the shanks back to the pan with chicken stock.

Bring to the boil and simmer for 2 ½ hours until shanks are tender.

Rove shanks from the pan and feather the meat.

Place the meat back into the pan. Add orecchiette and spinach.

Finish with lemon juice and season. Serve and finish with parmesan.