Broad beans add bursts of sweetness to this succulent lamb, slow cooked with vinegar, sliced garlic and just a hint of chilli.
- 2.2kg leg of lamb, boned, fat trimmed, cut into 6cm pieces
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 185ml (3/4 cup) white wine
- 250ml (1 cup) Massel chicken style liquid stock
- 125ml (1/2 cup) red wine vinegar
- 4 large fresh sage sprigs
- 4 large fresh rosemary sprigs
- 1/4 teaspoon dried chilli flakes
- 3 drained anchovy fillets, finely chopped
- 300g (2 cups) frozen broad beans, thawed, peeled
- Roast potatoes, to serve
- Season the lamb with salt. Heat the oil in a flameproof casserole dish over high heat and cook the lamb, in 2 batches, for 5 minutes or until browned. Transfer to a plate.
- Add the garlic to the dish. Cook, stirring, for 1 minute or until aromatic. Add wine. Cook, scraping the dish with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 1 minute. Add the lamb, stock and vinegar. Bring to the boil. Reduce heat to low. Add the sage, rosemary and chilli flakes. Season with pepper. Cover and cook, stirring occasionally, for 1 1/2 hours or until the lamb is tender.
- Use a slotted spoon to transfer the lamb to a plate. Increase heat to high. Add the anchovy and simmer for 7 minutes or until the liquid reduces by a quarter. Add the lamb and broad beans. Cook for 3 minutes or until warmed through. Serve with potatoes.