On the heat. Mild

Ingredients

• 1 kg lamb shoulder, bone-in pieces
• 4 tbsp olive oil
• 6 cloves garlic, whole and lightly crushed
• 3 sprigs rosemary
• 6 salted anchovy fillets
• 150 ml white wine
• 3 tbsp white wine vinegar
• 1 dried chilli
• Salt, black pepper

Method

1. Brown the lamb hard in the oil with the garlic and one sprig of rosemary. Take your time — 10 minutes, in batches.
2. Wine in, scraped up, and let it cook away almost completely.
3. Lid on, low heat, 45 minutes, adding a splash of water if it dries.
4. Meanwhile chop the anchovies with the remaining rosemary and the chilli, and mash them with the vinegar into a rough paste.
5. Stir that paste in for the last five minutes only. Cooked longer, the anchovy goes flat and the vinegar goes dull.
6. Season carefully — the anchovy has already salted it. Bread, and nothing else.

Cook's note. You will not taste anchovy. It dissolves completely and reads as depth. This is the same trick as the Barnsley chop's anchovy butter in the British chapter.

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