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Ingredients

• 1kg/2lb 4oz boned lamb shoulder, cut into large chunks

• salt and freshly ground black pepper

• 150ml/5fl oz extra virgin olive oil

• 2 onions, roughly chopped

• 1 large carrot, sliced

• 1 celery stalk, roughly chopped

• 5 garlic cloves, crushed

• ½ x 50g/2oz tin anchovy fillets

• handful 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, cut into quarters

• 200g/7oz cherry tomatoes, halved

• bread, to serve

Description

The Secret Of Success In This Recipe Is To Leave The Lamb To Cook On A Very Low Heat. Serve This Springtime Dish With Plenty Of Bread To Mop Up The...

BBC