Here’s what you’ll need:
– 2 tablespoons of vegetable oil
– Roughly 700 grams of boneless lamb shoulder
– Sea salt, as needed
– 3 carrots of a medium size. These need to be peeled and cut into big chunks.
– 2 brown onions which are small in size. These should be cut into four pieces each
– A garlic bulb, equally cut into halves
– 150ml of white wine
– 2 tablespoons of tomato puree
– 400ml of chicken broth
– A generous amount of fresh rosemary
– An equivalent amount of fresh thyme
– A similar amount of fresh parsley
– A tablespoon of capers
– 5 in number, anchovy fillets
– Around 8-10 baby potatoes, without skin
– Enough of fresh mint
– A similar amount of fresh parsley
– 2 cloves of garlic, peel and finely grate them
– 3 tablespoons of olive oil, preferably extra virgin variant
– The zest of one lemon.
Before you commence, warm up your oven to 160 degrees Celsius. In an oven-safe pot, pour in the oil and heat it. Take the lamb and season it with a little salt. Put the seasoned lamb into the oil-filled pot and cook at a moderate to high heat. Don’t forget to rotate it frequently until it browns uniformly. Once done, take it out of the pot. Now, add carrots, onions and one-half of the garlic into the same pot. Make sure to sauté for two to three minutes until they turn brown.
Next, pour the white wine into the pot and scrape off any remnants with your wooden spoon. Once the wine reduces to half its volume, stir in your tomato purée and chicken broth. Now, secure a bouquet of rosemary, thyme, and parsley with a string, creating a bouquet garni, which we will drop into the pot. Time to get the lamb back into the pot, followed by capers and anchovies. Wait for the blend to simmer. Next, cover the pot and put it into the oven for cooking at 160 degrees Celsius. After 90 minutes, add in your peeled potatoes and let it cook for another 30 minutes with pot covered.
Meanwhile, prepare the garlic & herb dressing. Into a blender, add chopped mint and parsley. Combine this with garlic, olive oil, lemon zest and seasoning. After blending, keep it aside for use later.
After a span of two hours, shift the pot from the oven and keep it on the stove. Extract the cover and lift out the lamb, laying it on a dish. Re-position the pot onto the flame to condense the sauce. Let it bubble for approximately five to ten minutes until the sauce shrinks and solidifies into a glossy finish, then include the lamb again in the pot. Spoon over the glaze on the lamb for two minutes before serving accompanied by the garlic and herb seasoning.