Braised Lamb With Anchovies, Garlic and White Wine

Ingredients

• 2 pounds lamb shoulder
• salt and pepper
• 1 chopped shallot
• 2 tablespoons minced garlic
• 1 ½ cups white wine
• ½ cup stock

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    449 calories; 32 grams fat; 14 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 26 grams protein; 109 milligrams cholesterol; 124 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Cut lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
2. To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

3 hours