Italian Easter Lamb

• 1 Lamb shoulder, chopped into fairly large chunks
• 750 grams New potatoes
• 3 large carrots, chopped
• 2 stick of celery, chopped
• 1 large onion, chopped
• 400 grams Garden peas
• 1 dozen Cherry tomatoes
• 1 dash EVOO
• 4 clove Garlic
• 4 Anchovies
• 2 Red chillis
• 1 Glass red wine
• 1 dash Red wine vinegar
• 1 bunch Sprigs thyme
• 1 pinch Salt and pepper

1. In a large pan, add the anchovies, garlic and onion with the olive oil and saute till anchovies have disintegrated and onions softened.
2. Season the lamb and coat in flour, add to the pan with the onions, garlic etc and brown for 3 or 4 mins.
3. Add the wine and vinegar and cook down for a further 10 minutes.
4. Transfer to a slow cooker and add all other ingredients.
5. You might need to add a bit of water.
6. Cook on high for 5 hours or low for 8.
7. Ingredient amounts are approximate.

shoulder, new potatoes, carrots, celery, onion, garden peas, tomatoes, evoo, clove garlic, anchovies, red chillis, glass red wine, red wine vinegar, thyme, salt

Taken from cookpad.com/us/recipes/338683-italian-easter-lamb (may not work)