Serves: 6
Total Calories: 886

4 pounds bone-in lamb shoulder, cut into 2-inch chunks
salt and freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, chopped
4 fresh sage leaves
2 sprigs fresh rosemary (2-inch each)
1 cup dry white wine
6 anchovy fillets
1 teaspoon finely chopped fresh rosemary leaves
2 to 3 tablespoons wine vinegar

1 Pat the pieces dry with paper towels. Sprinkle them with salt and pepper.

2 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Add just enough lamb as will fit comfortably in one layer. Cook, stirring, to brown well on all sides. Transfer the browned meat to a plate. Continue with the remaining lamb.

3 When all the lamb has been browned, spoon off most of the fat from the pan. Add half the garlic, the sage, and the rosemary, and stir. Add the wine and cook 1 minute, scraping up and blending in the browned bits on the bottom of the pan with a wooden spoon.

4 Return the lamb pieces to the pan. Reduce the heat to low. Cover and cook, stirring occasionally, for 2 hours or until the lamb is tender and coming away from the bones. Add a little water if the liquid evaporates too rapidly.

5 To make the pesto: Chop the anchovies, rosemary, and remaining garlic together. Place them in a small bowl. Stir in just enough of the vinegar to form a paste.

6 Stir the pesto into the stew and simmer 5 minutes. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 886
Calories from Fat: 539

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