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      Title: Braised Shoulder Of Lamb With Anchovies And Rosemary
 Categories: Scottish, Lamb
      Yield: 1 Batch

      1 tb Extra virgin olive oil
      4 lb Whole shoulder of lamb on
           -the bone (1.8 kg)
      2 cl Garlic (fat); peeled and
           -chopped
      3    Rosemary stalks; up to 4,
           -leaves removed and chopped
  3 1/2 oz Red wine vinegar (100 ml)
      8    Anchovy filets; up to 10,
           -finely snipped
           Salt and freshly ground
           -black pepper

  Preheat the oven to 180øC / 350øF. Heat the oil in a large
  casserole dish then brown the meat all over. Remove the meat and add
  the garlic and rosemary. Stir well then add the vinegar. Bubble on
  high heat for a minute or so then add 150 ml / 1/2 c cold water and
  bring to a boil. Season then return the meat to the pan. Baste then
  cover: either with a lid not quite firmly on or with a short sheet of
  double foil (leaving a couple of inches uncovered). The space allows
  the liquid to evaporate.

  Cook in the oven for about 2 hours, basting a couple times. Then
  remove the cover and add the anchovies to the liquid, stir well (they
  dissolve into the sauce) and return to the oven. Increase the heat to
  200øC / 400øF for a further 30 to 40 minutes, or until the lamb is
  tender and the sauce bubbling. Stir and taste the sauce, seasoning to
  taste if necessary. Carve and serve with sauce and vegetables.

  Notes:

  Serve with roast potatoes and a green vegetable.

  Recipe by A Cook's Tour of Scotland by Sue Lawrence, 2006

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