Abbacchio all cacciatora

Rome - Lazio
Preparation - Easy
Serves 4 - 6

Unexpectedly tasty!

2 T pure lard or olive oil
Sprig of fresh rosemary or 1 t dried rosemary
2 lb 2 oz leg or shoulder of lamb, boned and cut into 1 1/2 - 2 inch cubes
2 garlic cloves, peeled and sliced
salt and freshly ground pepper
1/2 cup wine vinegar
1/2 cup hot water
2 salted anchovies, boned, washed and dried or 4 anchovy fillets, chopped
1 t oregano
1 t flour

Heat the lard or oil with the rosemary and, when hot, brown the meat on all sides.

Add the garlic, salt and pepper and sauté for a further minute.

Add the vinegar and boil briskly for about 30 seconds. Add the water.

Cook, covered, over very low heat, for about 1 1/2 hours, stirring occasionally.

Chop and put anchovies in a small frying pan with a grinding of pepper and the oregano.

Spoon over them 3 T of the liquid from the lamb and add the flour. Stir over a low heat until the sauce thickens and the flour is cooked.

Mix the sauce into the pan with the lamb.

Cook for a further minute and serve.