Ingredients

Steps

• Season the lamb chunks with salt and black pepper.
• Heat olive oil in a large lidded pan and fry onions, carrot, and celery until softened.
• Stir in garlic, anchovies, thyme, and chilli until anchovies dissolve.
• Add lamb chunks and fry until browned on all sides.
• Pour in white wine and simmer until reduced by half.
• Add vinegar, lower heat, cover, and simmer for 20 minutes.
• Add peas, potatoes, and tomatoes, then simmer covered for one hour.
• Serve the lamb dish hot with bread.