Ingredients

6 plump anchovy fillets packed in salt 20 garlic cloves, peeled 1 shallot, peeled, halved Fresh rosemary leaves from 2 large sprigs 1/4 cup plus 2 tablespoons dry white wine or vermouth 4 tablespoons olive oil 4 meaty lamb shanks (about 1 pound each) 2 teaspoons fresh lemon juice Grated peel of 1 lemon Cooked white rice (optional) CARAMELIZED CARROTS (optional) 1 1/2 cups chicken broth 3/4 cup dry white wine or vermouth 2 teaspoons turbinado sugar 1 fresh tarragon sprig 1/4 teaspoon fine sea salt Pinch of freshly ground white pepper 2 pounds young carrots, peeled, cut diagonally into 1/2-inch wedges 20 garlic cloves, peeled, halved lengthwise 2 tablespoons olive oil 1 tablespoon finely chopped fresh parsley

Description

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