Braised Lamb With Anchovies, Garlic and White Wine

1. 1

   Cut lamb shoulder into 2-inch cubes.

2. 2

   Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.

3. 3

   To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant.

4. 4

   Add wine, stock or water and browned lamb.

5. 5

   When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours.

6. 6

   Garnish: Parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.