Provencal Lamb Stew with Basil

• 1 1/2 pounds trimmed boneless lamb shoulder, cut into 1-inch pieces
• Salt and freshly ground pepper
• 5 tablespoons extra-virgin olive oil
• 2 large shallots, finely chopped
• 3 anchovy fillets, chopped
• 1 tablespoon minced rosemary
• 5 garlic cloves, minced
• 1 pound baby red potatoes, halved
• 1 cup dry rose
• 1/2 cup pitted green olives
• 3 tablespoons chopped basil

1. Season the lamb with salt and pepper.
2. In a large, heavy Dutch oven, heat 3 tablespoons of the oil.
3. Add the lamb and cook over moderately high heat until browned, 12 minutes; using a slotted spoon, transfer to a plate.
4. Add the shallots, anchovies, rosemary and most of the garlic to the Dutch oven and cook over moderate heat, stirring, until the shallots are softened, 5 minutes.
5. Stir in the potatoes and cook just until browned in spots, 2 minutes.
6. Add the rose and cook until nearly evaporated, scraping up any browned bits, 5 minutes.
7. Add the lamb and any accumulated juices, the olives and 2 cups of water and bring to a boil.
8. Cover and simmer over moderately low heat until the lamb is tender and the potatoes are cooked through, 50 minutes.
9. In a bowl, mash the remaining minced garlic to a paste.
10. Stir in the chopped basil and the remaining 2 tablespoons of olive oil.
11. Stir the mixture into the stew and serve.

lamb shoulder, salt, extravirgin olive oil, shallots, anchovy, rosemary, garlic, red potatoes, rose, green olives, basil

Taken from www.foodandwine.com/recipes/provencal-lamb-stew-with-basil (may not work)