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Lamb and broad bean spezzatino



  • Shoulder of lamb

  • 2 tbsp plain flour

  • 100 ml extra virgin olive oil

  • 1 bunch spring onions

  • 2 garlic cloves

  • Pinch crushed, dried chilli flakes

  • 4 anchovy fillets

  • 4 sprigs of rosemary

  • 500ml white wine

  • 450g shelled broad beans


  1. Cut the meat to the bone and dice. Toss with flour, salt and pepper, and brown lightly in il in batches.

  2. Add the spring onion, garlic, chilli and anchovies and fry for 5 mins.

  3. Add rosemary and wine and simmer, lid on, for 1.5 hrs. Add water if needed.

  4. Add broad beans and simmer, lid on, for 5 mins.

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