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Description Edit

Purchased from the Tibbenham Estate in Anna, Texas in 1997. Dated 1966.

Ingredients Edit

Directions Edit

  1. Preheat oven to 350°F.
  2. In a heavy pot large enough to hold the lamb in a single layer, warm the olive oil over a medium heat.
  3. Add the lamb and cook until well browned all over.
  4. Pour off the excess fat and season with salt and pepper.
  5. Add the anchovies, garlic, chile and rosemary and cook gently for 1 minute.
  6. Add the wine and bring to a simmer, then add the stock and tomatoes, bring to a simmer again, and cover tightly with a lid.
  7. Place in the oven to braise for 2 hours until the meat is fork tender.
  8. Remove from the oven and allow to rest for 15 minutes before removing the lid.
  9. Stir in the and heat through.
  10. Transfer to a warm platter and sprinkle with parsley.
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