Season the lamb with sea salt and freshly ground black pepper. Dust the lamb with the flour.
Heat a thick-bottomed casserole pan, add the oil, and brown the meat on all sides and then remove from the pan.
Add the garlic, carrot, celery, onions, chilli, the chopped rosemary, nutmeg and a pinch of salt. Add the balsamic vinegar.
Pour in the tinned roma tomatoes, kept whole and tomato paste. Add 1 can of water. Stir in well.
Add the anchovies. Return the lamb to the casserole. Bring to the boil, put on the lid and cook in the preheated oven at 180 degrees C for 1 1/2 - 2 hours, then remove the lid and cook for a further half an hour.
I like to stir the mixture every hour and taste just to be sure that all the ingredients are mixing well together and creating a thick caramelised base.
Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped marjoram or flat-leaf parsley.
Don't use to much marjoram/ parsley as using fresh herbs can overpower the dish. The lamb shanks taste better the next day...and a bit more spicer.