ITALIAN STYLE LAMB CASSEROLE Fairlady Serves 4 – 6. 2 kg lamb neck on the bone - cut into rings seasoned flour 2 tsp olive oil 1 red onion - finely diced 4 cloves garlic - crushed 12 anchovies 10 caper berries 1 pinch crushed chilli flakes 2 x 400 g tins cherry tomatoes 1 cup chicken stock 1 cup white wine 50 g black olives - pitted 350 g vine tomatoes sea salt and black pepper 10 g parsley - chopped parsley and crusty French bread - to serve Toss lamb in the seasoned flour, heat oil in a heavy based pot and brown the lamb. Remove and drain on paper towel. Remove excess oil from the pot, add the onion and sauté until soft. Add the garlic, anchovies and caper berries and sauté for another minute. Return the lamb to the pot, sprinkle over the chilli flakes and stir in the tomatoes, chicken stock, wine and olives. Place the lid on the pot and simmer for 2 hours. Add the vine tomatoes and continue to cook over a low heat, covered, for another 20 minutes or until vine tomatoes are softened. Season and stir through parsley. To serve - scatter with extra parsley and serve with crusty French bread. *Elmarie*
Posted on: Thu, 27 Jun 2013 09:39:49 +0000
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