Braised Lamb With Anchovy Sauce Abbacchio Alla Cacciatora

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Posted for zwt7- italy. Found on alleasyrecipes.com.

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Steps

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Preheat the oven to 500.

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In a heavy 10- to 12-inch skillet , heat the olive oil until a light haze forms over it.

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Add the lamb , 4 or 5 chunks at a time , and brown it over moderately high heat.

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As the chunks become richly colored on all sides , transfer them to a heavy 2 1 / 2- to 3-quart flameproof casserole.

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Then pour off all but a thin film of fat from the skillet and set the pan aside.

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Season the lamb with garlic , rosemary , salt and pepper , and sprinkle it with flour , tossing the meat with a wooden spoon to coat the chunks as evenly as possible with the seasonings and flour.

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Place the casserole in the upper third of the oven and brown the lamb uncovered for 8 to 10 minutes , turning it 2 or 3 times.

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When no trace of gummy flour remains and the chunks of lamb are lightly crusted , remove the casserole from the oven and reduce the oven heat to 350.

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Pour the vinegar into the waiting skillet and boil it briskly over high heat for a minute or two , scraping in any browned.

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Ingredients

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olive oil, boneless lamb shoulder, garlic, dried rosemary, salt, fresh ground black pepper, flour, red wine vinegar, chicken stock, anchovy fillets