Ingredients

Method

• 3 T olive oil
• 1 free-range lamb rack, (or 6 chops)
• 4 halved shallots
• 6 baby red onions, peeled
• 4 cloves garlic. crushed
• 2 sticks celery, cut into chunks
• 6 sage leaves
• 2 star anise
• 4 juniper berries
• 1 t lemon zest
• 10 slices salami, roughly chopped
• a handful Italian parsley, chopped
• ½ cup white wine
• 2 cups beef stock
• 2 cups water
• sea salt and freshly ground black pepper, to taste
• ½ head cabbage, roughly chopped
• 500 g Woolworths pork bangers
For the gremolata mix:
• 70 g 1 x pack, Woolworths pitted green olives with a hint of chilli, chopped
• 2 anchovies, choped
• 1 clove garlic, finely chopped
• 3 T Italian parsley, finely choppd
• 1 t lemon zest
• 1 T lemon juice
• 1 T extra virgin olive oil

Method

Ingredients

1. Heat the olive oil in a large pan and fry the lamb over a medium heat until golden brown. Remove and set aside.

2. In the same pan, fry the shallots, onions, garlic and celery until browned. Add the sage, star anise, juniper berries, lemon zest, salami and parsley and fry for a further 5 minutes.

3. Deglaze the pan with the wine, then cook for 5 minutes. Add the stock and water, season, then place in an ovenproof baking dish and cover with foil. Bake for 10 hours.

4. Remove the foil and add the cabbage and pork bangers, then bake uncovered for a further 45 minutes–1 hour, or until the lamb is soft and the bangers fully cooked. Season and serve with the gremolata.

Cook's note: This stew often includes inexpensive cuts such as pork trotters and pigs’ ears. We’ve used pork bangers, with salami slices for more flavour. Serve with boiled baby potatoes or creamy polenta.

Find more Italian recipes here. 

Photograph: Jan Ras
Food assistant: Bianca Strydom