Braised Lamb With Anchovies, Garlic and White Wine

• 2 pounds lamb shoulder
• salt and pepper
• 1 chopped shallot
• 2 tablespoons minced garlic
• 1 1/2 cups white wine
• 1/2 cup stock

1. Cut lamb shoulder into 2-inch cubes.
2. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
3. To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant.
4. Add wine, stock or water and browned lamb.
5. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours.
6. Garnish: Parsley.

lamb shoulder, salt, shallot, garlic, white wine, stock

Taken from cooking.nytimes.com/recipes/1015745 (may not work)