Add the wine, tomato paste, rosemary, bay leaf, tomatoes and anchovies and bring to the boil. Place the shanks back in the casserole, cover and roast in the oven for about 2 hours or until the meat is soft.Make the salsa Mix the tomato, onion and basil. Season to taste.Remove the casserole from the oven. Take out the shanks, set them aside and keep them warm. Then reduce the sauce to a thick consistency and pour over the shanks. Serve with the salsa.Text and image: HomeTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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