Lamb Neck with Anchovies

Page 120

Cuisine: Australasian | Course Type: Main Courses

(1 review)

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Fabulous, richly flavoured winter comfort food. Pieces of neck slow cooked in a suce of anchovies, garlic, rosemary, red wine and red wine vinegar. I make it in an Emile Henry braiser and serve with Stephanie's cauliflower and potato 'pie'.

Only drawback, if that's how you choose to look at it, is hanging about for two and a half hours, turning the pieces every half hour. Worth it, no question!

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