Abbacchio alla Romana (Roman-Style Braised Lamb)

• 1.6 kg Lamb leg bone-in, cut into serving pieces
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 6 cloves Garlic
• 2 sprigs Fresh rosemary
• 6 pieces Anchovy fillets
• 250 ml Dry White Wine
• 350 ml Chicken stock
• 1 medium Lemon

1. Pat the lamb dry and season all over with the salt and pepper. Peel and lightly crush the garlic cloves. Strip a few rosemary leaves from the sprigs and keep the sprigs for the pot.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the lamb in batches until well coloured on all sides, 8 to 10 minutes per batch, then return all the lamb to the pot.
3. Reduce the heat to medium and add the garlic, rosemary sprigs and rosemary leaves. Cook for 1 to 2 minutes until fragrant, stirring and scraping the base of the pot.
4. Add the anchovy fillets and stir for 30 to 60 seconds until they begin to melt into the oil. Pour in the wine and bring to a lively simmer, scraping up any browned bits.
5. Add the chicken stock, bring back to a gentle simmer, then cover and cook on low heat for 60 to 70 minutes. Turn the lamb pieces once or twice, until the meat is tender and starting to pull from the bone.
6. Uncover and simmer for 10 to 15 minutes to reduce the cooking juices to a glossy sauce that lightly coats the lamb. Remove and discard the rosemary sprigs and garlic if you prefer a cleaner sauce.
7. Halve the lemon and squeeze in the juice, starting with half and adding more to taste. Simmer for 1 minute, then spoon the reduced pan sauce over the lamb to serve.

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