The Good Food by Daniel Halpern

Author:Daniel Halpern
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2018-11-28T00:00:00+00:00

1. Preheat the oven to 325˚F.

2. Dry the lamb with paper towels. In a casserole that is large enough to hold all the meat, heat the oil over medium-high heat. Add the lamb and brown it on all sides in batches. Add more oil if necessary. As the meat is browned, use a slotted spoon to transfer it to a plate. Set aside.

3. Once the lamb is browned, there should be about 3 tablespoons of oil in the casserole. In it sauté the onions, celery, and carrot over medium-low heat until tender, scraping up the brown bits in the casserole. Add the garlic for the last minute of cooking.

4. Return the meat and any accumulated juices to the casserole. Add the wine, raise the heat to high, and reduce the wine for 1 minute. Add the anchovies, tomatoes, bay leaves, rosemary, salt, and pepper to taste, cover the casserole, and bake until the meat is tender, about 1½ hours. When ready to serve, gently stir in the lemon juice, capers, and chopped fresh parsley.

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