When I was a boy, my mum followed the fine tradition of pairing lamb with anchovies. Now I use a mixture of the sauce and the fish to create a rich, but summery dish that’s perfect for this time of year.
Ingredients
- 1.5kg bone-in shoulder of lamb
- 6 garlic cloves, roughly chopped
- 6 anchovy fillets in olive oil, drained and roughly chopped
- Leaves from 2 fresh rosemary sprigs, roughly chopped
- 2 red chillies, deseeded and
- diced (optional)
- 1 tbsp light olive oil
- 2 red onions, halved and sliced
- 200ml white wine
- 400g can whole plum tomatoes
- 2 tbsp Worcestershire sauce
- ½ tsp sugar
- Large handful fresh flatleaf parsley
Method
- 1. Season the lamb well and set aside. Mix the garlic, anchovies, rosemary and chilli (if using) in a bowl. Set aside.
- 2. Heat the oil over a medium heat in a large flameproof casserole. Brown the lamb, fat-side down first, for 10 minutes, turning occasionally, until golden all over. Remove to a plate.
- 3. Add the garlic and anchovy mixture to the casserole and cook for 1-2 minutes. Stir in the onions and cook for 6-8 minutes, to soften, then add the wine.
- 4. Squish the tomatoes in a colander over a bowl so you are left with a pulp. Add this to the casserole with Worcestershire sauce and sugar.
- 5. Return the lamb to the pan and add enough water to just cover. Cover and simmer for 2 hours, or until you can nudge the meat from the bone with the back of a spoon.
- 6. If the dish seems too brothy, remove the lid and turn up the heat to reduce the juices. Season, scatter with parsley and serve with rice or,
- if you prefer, flatbread.
Nutritional info
Per serving: 643kcals, 38.6g fat (16.7g saturated), 64.9g protein, 9.9g carbs, 7.6g sugar, 2.7g salt
Wine Recommendation
Try this with a mellow, ripe red, such as Reserva Rioja or a Châteauneuf-du-Pape.