Braised Lamb With Anchovies, Garlic and White Wine

Not the most well-written recipe, but once I got it to work, it was delicious. For starters, no oil is listed, yet the direction is to brown the lamb. I used 2 T olive oil. The 2 cups of liquid was quite a lot for the 2 lbs of lamb, and the dish looked like a soup (nothing like the photo). The lamb was grey. I poured off the liquid and reduced it by 2/3rds, and re-browned the lamb in olive oil, added the reduced stock, and finally I had an edible, eye-appealing dish that my husband loved.

Crowd pleaser! It easily doubles and is forgiving. Some notes: -cast iron or enamel dutch oven ideal -used beef stock -browning: used salt and pepper, very little oil on the meat, none in the pan. Let it caramelize, don’t futz with it -use 1 whole tin of anchovies and dump the oil from the tin into the pan with the shallots and garlic so they have something to cook in -the anchovies are flavor bombs and will dissolve into the stock/wine so i started using two tins, dont worry about bones or bits

Browned meat heavily, then doubled shallot, anchovies, and garlic. Threw in some lemon wedges, which made the broth delicious fragrant and a bit lighter. Served with green beans over whole wheat couscous. DELICIOUS.