Lamb Shoulder Braised in Vinegar and Anchovies Recipe - Great British Chefs

Ingredients

• 3 onions, finely sliced
• 3 garlic cloves, finely sliced
• 1 small tin of anchovies, ideally Spanish
• 1/2 lamb shoulder, bone in, weighing approx. 1.2-1.4kg
• 1 sprig of rosemary, leaves picked and finely chopped
• 150ml of sherry vinegar
• 300ml of white wine
• 3 tbsp of olive oil
• 1 tbsp of black peppercorns
• 3 bay leaves
• salt