Lamb neck stew

Spezzatino di collo d'agnello

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and quarter the onions

Step 2

Cut the carrots into chunks

Step 3

Dissolve the stock cubes in the boiling water

Step 4

Peel the potatoes and cut into chunks

Step 5

Coat the lamb in flour, and shake off the excess

Step 6

Heat the oil in a large sauté pan

Step 7

Cook the anchovy fillets and lamb over a medium heat for about 10 minutes, until the lamb is sealed and the anchovies have dissolved

Step 8

Transfer the lamb to a plate and set aside

Step 9

Add the onions to the now empty pan and sweat over a medium heat for a couple of minutes

Step 10

Stir in the carrots and thyme, and cook for another minute

Step 11

Return the lamb on top of the vegetables

Step 12

Pour over the stock and bring to the boil

Step 13

Reduce the heat, partially cover with a lid, and cook gently for 1 hour 20 minutes

Step 14

Add the potatoes and continue to cook without a lid for a further 25 minutes

Step 15

Serve with crusty bread