- Serves: 4
- Cook Time: 3 hours 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 3 tbsp olive oil
- 900 g lamb shoulder, trimmed of excess fat and cut into 34cm pieces
- 2 onions, roughly chopped
- 30 g canned anchovies, roughly chopped
- 2 garlic cloves, thinly sliced
- 350 ml white wine
- 2 sprigs thyme
- 2 bay leaves
- 2 pinches dried oregano
- 400 g canned chopped tomatoes
- 80 g green olives, stones removed
- 1 lemon, juice and zest
- 1 red pepper, cut into 1cm slices
- parmesan, to serve
- parsley, chopped, to serve
Tips and Suggestions
For cooking in a slow cooker, reduce the wine to 300ml and instead of cooking on the hob or in the oven, simply cook as instructed but carefully pour the ingredients in to the slow cooker and cook on low for 4 hours.
Try serving the stew with crusty bread rolls or mashed potato
1. Preheat the oven to 160C/140C fan/gas mark 3. Heat the oil in a heavy based, flameproof casserole dish that has a lid and brown the lamb pieces for 34 minutes until well coloured on all sides. You may need to do this in batches. Once browned, transfer the meat to a bowl and set aside.
2. Add the onions to the hot oil, adding a splash more oil and a little water if too dry, and fry gently for 710 minutes until soft and translucent. Add the anchovies and garlic and continue to cook for another couple of minutes until the anchovies have started to break down.
3. Add the wine, thyme, bay leaves and oregano to the pan and bring to the boil. Then throw in the tomatoes, olives, lemon zest and juice as well as a few grinds of black pepper and a couple of pinches of salt. Now return the browned lamb and any accumulated meat juices to the pan along with the red peppers. Cover with a lid and cook in the oven for 2 hours.
4. Remove the lid and cook for up to a further 30 minutes until the sauce has reduced and youre left with a rich stew and tender lamb. Serve topped with grated Parmesan and a little chopped parsley.
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