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
Cut the meat to the bone and dice. Toss with flour, salt and pepper, and brown lightly in il in batches.
Add the spring onion, garlic, chilli and anchovies and fry for 5 mins.
Add rosemary and wine and simmer, lid on, for 1.5 hrs. Add water if needed.
Add broad beans and simmer, lid on, for 5 mins.