Yen Family Site

Lamb Country Style

Taken from The Talisman Italian Cook Book
by Ida Boni

This recipe calls for anchovies, lemon peel and fennel seeds.  If you don't have all of these, I recommend that you don't make this recipe because the combination of these ingredients is really the key to the unique flavour.  This comes from one of my favourite cook books, a no-nonsense Italian classic from 1950 that I bought at an antique shop a long time ago.  It's the kind of cookbook with absolutely no photos or fancy stuff, just great recipes.

Ingredients:

1 1/2 pounds lamb shoulder, boned and cut into large cubes
2 Tablespoons olive oil
1/4 cup butter
6 anchovy filets
1 clove garlic
1 Tablespoon fennel seeds
1/2 teaspoon lemon zest, chopped fine
2 Tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon flour
1 cup stock or water

In a large frying pan or dutch oven, heat oil and butter over medium heat.  When hot, add meat and brown slowly.  In a small bowl, mix together anchovies, garlic, fennel seeds, lemon peel and vinegar.  When meat is well browned, pour off some of the fat, add salt and pepper and pour the anchovy mixture over the meat.  Mix well and cook until vinegar is almost all evaporated.  Sprinkle flour over meat, blending in well, and add stock or water.  Cover and cook over low heat until very tender, about 1/2 - 1 hour, stirring occasionally.  Serves 4.