Lamb And Leek Casserole With Fennel Knot Rolls

• 4 lbs boneless lamb shoulder
• 1 tbsp olive oil
• 2 None leeks, chopped
• 8 None drained anchovies, chopped
• 4 cloves garlic, thinly sliced
• 2 tbsp tomato paste
• 1 tbsp dried oregano leaves
• 2 cups frozen fava beans
• 1 cup firmly packed mint leaves
• 2 tsp finely grated lemon peel
• None None FOR THE FENNEL KNOT ROLLS
• 2 1/2 cups plain flour
• 2 tbsp fennel seeds
• 1 1/2 tbsp packed brown sugar
• 1 pkg (1/4 oz) active dry yeast
• 1 tsp salt
• 1 1/2 tbsp extra virgin olive oil
• 2 tbsp butter, melted

1. Preheat the oven to 350u0b0F. Season lamb. Heat oil in a flameproof baking pan on high heat. Cook lamb until browned all over. Remove from pan.
2. Cook leeks in same pan, stirring, on low heat for 5 mins, or until caramelized. Add anchovies; cook, stirring, for 3 mins, or until mixture forms a paste. Add garlic; cook, stirring, until fragrant. Stir in tomato paste.
3. Return lamb to pan; sprinkle with oregano. Add 2 cups water; bring to a boil. Cover and cook in oven for 2 hours, or until lamb is tender.
4. Meanwhile, for the fennel knot rolls, combine flour, fennel seeds, sugar, yeast and salt in a large bowl. Stir in 3/4 cup warm water and 1 tbsp oil to form a soft dough. Knead dough on a floured surface for 8 mins, or until smooth and elastic. Brush with remaining oil; cover. Let stand in a warm place for 1 hour, or until doubled in size.
5. Divide dough into 12 portions; roll each portion into a 6-inch log. Twist the ends into a knot. Place rolls on a greased baking pan. Brush with butter; cover. Let stand in a warm place for 20 mins, or until doubled in size. Brush with any remaining butter. Bake for 20 mins, or until golden.
6. Place fava beans in a medium heatproof bowl; cover with boiling water. Let stand for 2 mins; drain. Slip out of skins. Stir into casserole; bake for 10 mins, or until lamb is very tender. Remove casserole from oven. Cover; let stand for 10 mins. Break lamb into chunks.
7. Spoon casserole into serving dishes. Top with mint and lemon peel. Serve with rolls.

lamb shoulder, olive oil, leeks, anchovies, garlic, tomato, oregano, beans, mint, lemon peel, knot rolls, flour, fennel seeds, brown sugar, active dry yeast, salt, extra virgin olive oil, butter

Taken from recipes-plus.com/api/v2.0/recipes/31728 (may not work)