Italian lamb stew with olives, anchovies and tomato
|1,5 kg||lamb knuckles|
|2||tinned tomatoes — whole peeled|
|500ml||wine — red|
|1||olives — black|
|1||garlic — whole bulb|
|4||fresh rosemary — sprigs|
|1||celery stalks — whole head|
|250 ml||stock — lamb|
Preheat the oven to 150 °C.
Chop the onions, celery and carrots finely and place on the bottom of a large, deep roasting tin.
Place the knuckles on top.
Pour over the tins of tomato and break up a bit with the side of a spoon.
Peel and slice the garlic roughly, chop the anchovies finely, stone the olives and chop roughly. (If you don’t like anchovies or olives, just leave them out).
Add with the rosemary to the tray and a good grinding of black pepper.
Pour in the red wine and the stock and cover with foil.
Place in the oven for 3 hours, the last hour you can remove the foil, but check every now and again and give it a a stir.
The meat should be tender and the sauce thick.
Season with salt and black pepper to taste.
For the polenta:
Make the polenta according to the packet instructions, using half chicken stock, half milk – instead of water.
Add 100g grated parmesan and 100g butter to the polenta as well.
To make a more wet polenta, add more milk.
Serve the meat on top of the polenta and garnish with fresh rosemary.