SERVES SIX

INGREDIENTS
1kg/2 1/4lb boneless shoulder of lamb, trimmed of fat and cut into 5cm/2in cubes
1 garlic clove, finely chopped
finely grated rind of 1/2 lemon and juice of 1 lemon
90ml/6 tbsp olive oil
45ml/3 tbsp plain (all-purpose) flour
1 large onion, sliced
5 anchovy fillets in olive oil, drained
2.5ml/1/2 tsp caster (superfine) sugar
300ml/1/2 pint/1 1/4 cups white wine
475ml/16fl oz/2 cups lamb stock or half stock and half water
1 fresh bay leaf
fresh thyme sprig
fresh parsley sprig
500g/1 1/4lb small new potatoes
250g/9oz shallots, peeled but left whole
45ml/3 tbsp double (heavy) cream
(optional)
salt and ground black pepper For the gremolata
1 garlic clove, finely chopped
finely shredded rind of 1/2 lemon
45ml/3 tbsp chopped fresh flat leaf parsley

Mix the lamb with the garlic and the rind and juice of 1/2 lemon. Season with pepper and mix in 15ml/1 tbsp olive oil, then leave to marinate for 12-24 hours.

Drain the lamb, reserving the marinade, and pat the lamb dry with kitchen paper. Preheat the oven to 180°C/350°F/Gas 4.

Heat 30ml/2 tbsp olive oil in a large, heavy frying pan. Season the flour with salt and pepper and toss the lamb in it to coat, shaking off any excess. Seal the lamb on all sides in the hot oil. Do this in batches, transferring each batch of lamb to an ovenproof pan or flameproof casserole as you brown it. You may need to add an extra 15ml/1 tbsp olive oil to the pan.

Reduce the heat, add another 15ml/ 1 tbsp oil to the pan and cook the onion gently over a very low heat, stirring frequently, for 10 minutes, until softened and golden but not browned. Add the anchovies and caster sugar and cook, mashing the anchovies into the soft onion with a wooden spoon.

Add the reserved marinade, increase the heat a little and cook for about 1-2 minutes, then pour in the wine and stock or stock and water and bring to the boil. Simmer gently for about 5 minutes, then pour over the lamb.

Tie the bay leaf, thyme and parsley together and add to the lamb. Season with salt and pepper, then cover tightly and cook in the oven for 1 hour. Stir the potatoes into the stew and cook for a further 20 minutes.

Meanwhile, to make the gremolata, chop all the ingredients together finely. Place in a dish, cover and set aside.

Heat the remaining oil in a frying pan and brown the shallots on all sides, then stir them into the lamb. Cover and cook for a further 30-40 minutes, until the lamb is tender. Transfer the lamb and vegetables to a dish and keep warm. Discard the herbs.

Boil the cooking juices to reduce and concentrate them, then add the cream, if using, and simmer for 2-3 minutes. Adjust the seasoning, adding a little lemon juice to taste. Pour this sauce over the lamb, sprinkle the gremolata on top and serve immediately.

COOK’S TIP
A mezzaluna (double-handled, half-moon shaped, curved chopping blade) makes a very good job of chopping gremolata ingredients. If using a food processor or electric chopper, take care not to overprocess the mixture as it is easy to reduce the ingredients to a paste.