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LAMB BRAISED WITH RED WINE
(Serves 8 or so)
1 lamb shoulder, cut into braising pieces on the bone. A nice butcher will do that for you.
2 onions, diced
2 carrots, diced
2 sticks celery, diced
5 cloves garlic, chopped
3 anchovies. Don’t even think about it, just do it.
2 bay leaves
A sprig of rosemary and thyme if you have some in the garden
500 ml red wine
1 lt beef stock
1x 400 g tin chopped tomatoes
2x 400 g tins butter beans or whatever tinned bean you like
Salt and pepper
Salsa verde, to serve
Soft polenta, mashed potatoes, parsnip puree, pasta or something along those lines, to serve
Heat a splash of oil in a heavy based pot or cast-iron camp oven over a medium-high heat. Add onion, carrots, celery and garlic, and sauté until starting to brown a little.
Season lamb with salt and pepper and add to the pot (normally you might brown everything off separately but this is going to be an all-in type thing) along with anchovies and herbs. Sauté for 10 or so minutes until they are browned and tasty bits are starting to grip a little on the bottom of the pot.
Add wine, stock and tomato and stir to get all of the good bits off of the bottom of the pot and into the gravy.
Turn heat to low, cover and simmer for 1 ½ hours, stirring every half hour or so.
Check that lamb is tender – it should be ready for Nan to gum to death by now. If not, simmer for another 30 minutes or until soft, adding a splash of water if the gravy starts to thicken up too much.
Add beans and simmer for another few minutes to warm through.
Check seasoning and adjust if necessary.
Serve with salsa verde and something nice on the side.