Heat a large deep skillet on the grill or in a well ventillated kitchen. Brown the lamb shanks about 5 minutes a side.
After browning the lamb shanks on the grill, transfer the pan to the stove top and add garlic, and anchovy Paste near the lamb shanks in the pan. Add the white wine and beef stock to the pan. Turn the heat to low, and simmer for 90 minutes or more.
Preheat the oven to 200 degrees to keep the meat warm, and transfer the meat to a plate in the oven. Boil the remaining juices in the pan into a wine reduction. Serve with Rice or Mashed Potatoes.
