Lamb and leek braise | Women's Weekly Food

Ingredients

• 1.8 kilograms boneless lamb shoulder
• 1 tablespoon olive oil
• 2 leeks (1kg), chopped coarsely
• 8 drained anchovies (20g), chopped
• 4 cloves garlic, sliced thinly
• 2 tablespoons tomato paste
• 3 teaspoons dried oregano leaves
• 2 cups (500ml) water
• 2 cups (240g) frozen broad (fava) beans
• 1 cup firmly packed fresh mint leaves
• 2 teaspoons finely grated lemon rind
• Fennel knot rolls
• 2 cups (300g) plain (all-purpose) flour
• 2 tablespoons fennel seeds
• 1 1/2 tablespoon brown sugar
• 2 teaspoons (7g) instant dry yeast
• 1 teaspoon salt
• 3/4 cup (180ml) warm water
• 1 1/2 tablespoon extra virgin olive oil
• 20 grams butter, melted