Lamb Shanks and Olive Casserole

This Lebanese lamb casserole is basically what happens when a slow braise develops a bit of an attitude. Lamb shanks cook until they are barely hanging onto the bone, while olives, seven-spice and pomegranate molasses push the sauce between savoury, briny and sweet-tart. Then there are anchovies, which sound like they have wandered into the wrong recipe but quietly melt away and leave behind a serious hit of umami. Give it enough time and everything collapses into a rich, deeply flavoured sauce that demands bread, rice, or preferably both. Some dishes are simply not designed for restraint.