Are you ready for a "hit out of the park" dish??? This is it.. so enjoy! (wish I had a picture, but we ate it too fast!)
This is a classic stew from Italy and a favorite for the fall. It is a braised dish and the sauce is flavored with anchovies. Don’t let that put you off as they finish the sauce and your guest will say…”this is great!”.
3 lbs boneless lamb
Flour for browning
½ cup olive oil
2 large carrots, sliced
1 stalk celery, sliced
1 medium yellow onion, sliced
4 cloves garlic, rough chop
3 fresh sage leaves, chopped, or 1 teaspoon dried sage
1 long sprig fresh rosemary, chopped
1 cup beef stock
¼ cup red wine
¼ cup red wine or balsamic vinegar
6 anchovy fillets OR 2 teaspoons anchovy paste
Pre heat oven to 375°
Cut the lamb into 2-inch cubes. Sprinkle with salt and pepper. Dredge the lamb in flour. Heat the olive oil in large casserole or dutch oven, and in batches, brown the lamb on all sides. As done, transfer into a holding plate.
Into pan, add carrots, celery and onion and cook for 3-4 minutes. Add garlic, sage and rosemary and continue to cook for 1 minute. Add stock, wine and vinegar to deglaze pan. Bring to a boil, scraping up any bits stuck to the bottom of the pan; then add lamb into pan. Cover and braise in the oven until tender. Check at 45 minutes and every 15 minutes thereafter, about 1 ½ hours maximum.
Mash anchovies, or stir in anchovy paste into small about of the sauce. Return to the casserole, stir well and continue to cook another 10 minutes. Remove from oven and taste for seasoning before serving.