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Remove the lamb from the oven dish. For the sauce, there are two options: Either pour the wine/vinegar mixture into a bowl and let it sit for a little while in order to allow the lamb fat rise to the top (whilst keeping the meat warm), and then use a gigantic pipette to retrieve the lovely jus beneath the fat. Or place the mixture in the fridge overnight to allow the fat to solidify, so that it can easily be removed. In which case the meat should also be refrigerated, and reheated in a moderate oven just before serving. Either way, bring the wine/vinegar/jus up to the boil, reduce a bit, and, if necessary, season to taste (it will likely not need any seasoning).
Gently fry garlic and anchovies in olive oil until the garlic is soft. Add the kale/cavolo nero, and cook, whilst stirring now and then, until cooked through. Stir in butter, and season to taste.
Pour the jus/sauce onto four warmed plates. Put a generous amount of mash on each plate, and place lamb shanks next to it. Place the kale/cavolo nero next to the lamb shanks.