Ingredients
1 lamb neck
1 x 3g lamb shoulder, rolled
10 x lamb ribs
(ask your butcher to chop meat for you)
200ml white wine
100ml extra virgin olive oil
10 cloves of garlic
5 bay leaves
pinch of chili powder
pinch of dried oregano
2 Lts of chicken stock
500g peeled tomatoes
200g anchovies
salt and pepper to taste
500g lambascioni (pickled Italian onions)
150g truffled pecorino
Note: Both available from quality continental stores.
Method
Add all ingredients excluding lambascioni and truffled pecorino into a tray with lamb. Cover with foil and braise in oven on 180 degrees for 1 hr and 45 minutes. Remove foil and bake for a further 20 mins.
Remove from oven and mix in lambascioni and grate truffled pecorino on top.
Serve immediately.
Recipe provided by Sarti