- 1 kg/2lb 2oz boned lamb shoulder, cut into large chunks
- salt and freshly ground black pepper
- 150ml/5fl oz extra virgin olive oil
- 2 onions, sliced
- 1 large carrot, sliced
- 1 celery stalk, sliced
- 5 garlic cloves, crushed
- 20g/oz anchovy fillets
- handful fresh thyme sprigs
- 1 red chilli, sliced
- 250ml/9fl oz white Wine
- 25ml/1fl oz white wine vinegar
- 250g/9oz fresh or frozen peas
- 400g/14oz potatoes, skin on, cut into quarters
- 200g/7oz cherry tomatoes, halved
- 1-2 loaves crusty bread, sliced and toasted
- Season the lamb chunks with salt and freshly ground black pepper and set aside.
- Heat the olive oil in a large saucepan and fry the onions, carrot and celery for 4-5 minutes or until softened.
- Add the garlic, anchovies, thyme and chilli and continue to cook, stirring, until the anchovies have almost dissolved into the oil.
- Add the lamb to the pan and fry until browned all over.
- Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat , cover and simmer gently for a further 20 minutes.
- Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour or until the sauce has reduced by half.
- Remove from the heat and serve with lots of good toasted bread.