Italian lamb stew with olives, anchovies and tomato

6 servings Prep: 30 mins, Cooking: 3 hrs
Rate this recipe
A rustic stew with intense flavours served with Italian polenta.

By Food24 September 29 2010
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

1,5 kg lamb knuckles
2 tinned tomatoes — whole peeled
500ml wine — red
2 anchovy fillets
1 olives — black
1 garlic — whole bulb
4 fresh rosemary — sprigs
2 onion
6 carrots
1 celery stalks — whole head
250 ml stock — lamb
2 star anise
Tap for ingredients
Tap for ingredients


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.
To serve:
Serve the meat on top of the polenta and garnish with fresh rosemary.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.