Ingredients

Method

For the marinade
• ½ Cup red wine vinegar
• 2 T rosemary, chopped
• 2 T sage, chopped
• 2 bay leaves
For the lamb:
• 1.5 kg lamb pieces (if you use knuckles and like more meat, add some shoulder)
• flour, for dusting
• 3 T extra virgin olive oil
• 1 garlic clove
• 3 anchovy fillets in oil, chopped
• sea salt and freshly ground black pepper to taste
• 500 g diced, peeled tomatoes

Method

Ingredients

1. To make the marinade, allow the vinegar and herbs to macerate for at least 30 minutes.

2. Preheat the oven to 150°C. Lightly flour the meat. Heat the olive oil in a pan over a low heat, then add the garlic and fry until browned. Remove the garlic from the pan, add the anchovies, press using a fork and stir until melted.

3 Add the meat and brown well all over. Remove the bay leaves from the marinade, pour the marinade over the meat and cook until the vinegar has evaporated. Season with salt and pepper.

4. Place the meat in an ovenproof casserole dish or deep tray in one layer and cover with the tomatoes. Cover the tray with a lid or foil and bake for 1 hour, or until the meat is tender and the tomatoes fully cooked.

5. When ready, separate the meat from the sauce and blend the sauce until slightly smoother. Add a bit of hot water or stock and extra tomato concentrate if you need to make the sauce go further.

Cook’s note: We serve this dish with a small portion of white riso mantecato. Cook Arborio rice in light vegetable stock until all the liquid has been absorbed. Add butter and grated Parmesan and stir well to “mantecare” – emulsify the butter. Aim for a soft, gooey mouthfeel. Season to taste.

Find more lamb recipes here

Photography: Jan Ras
Production: Abigail Donnelly