Braised Lamb With Anchovies

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the drippings in a large casserole pan over a medium heat. When it is smoking hot, add the lamb and brown all over.
  • Add the herbs and garlic to the casserole and season with salt and pepper. Stir to coat everything in the fat.
  • Sprinkle the flour over the meat and cook over a high heat for a minute or two, being careful not to burn the garlic.
  • Add the vinegar and wine, and allow the liquid to bubble up, scraping up the bits from the bottom of the casserole.
  • Reduce the heat and simmer the lamb for about 40 minutes until the meat is tender.
  • Just before serving take a ladle of juices from the pan, and mash the anchovy fillets into it before pouring back over the lamb.
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