Country Style Lamb

• 1 1/2 lbs lean boneless lamb shoulder, cut into large cubes
• 2 tablespoons olive oil
• 1/4 cup butter
• 6 anchovy fillets, chopped
• 1 clove garlic, chopped
• 1 tablespoon fennel seed
• 1/2 teaspoon minced lemon, rind of
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon flour
• 1 cup stock or 1 cup water

1. In a large frying pan, add oil and butter, and brown meat slowly.
2. In a small bowl, mix together the anchovies, garlic, fennel seeds, lemon peel and vinegar.
3. When meat is well browned, pour off some of the fat, add salt, pepper, and pour the anchovy mixture over the meat.
4. Mix well and continue cooking until vinegar is almost all evaporated.
5. Sprinkle flour over meat, stirring to blend well.
6. Add stock (or water), stir until very well mixed.
7. Continue cooking for 30 minutes, stirring frequently.
8. Serve as is or over pasta.

lean, olive oil, butter, anchovy, clove garlic, fennel seed, lemon, red wine vinegar, salt, pepper, flour, stock

Taken from www.food.com/recipe/country-style-lamb-94330 (may not work)