Seven hour lamb with anchovy & garlic

Select an oval shaped ovenproof enamelled cast-iron casserole that will hold the meat snugly and has a tight-fitting lid.

Preheat the oven to 120C (100C fan-forced).

Dry anchovy fillets on kitchen paper and cut each into 3 pieces. With the tip of a sharp knife, make 6 deep incisions into teach side of lamb. Insert 1 piece of anchovy and 1 sliver of garlic into each incision.

Grind pepper over lamb and rub in a little salt.

Heat oil in a heavy-based frying pan and seal lamb on all sides until a rich golden brown.

Add bouquet garnis and lamb, then pour in stock and wine. Put on lid and stand casserole dish on a baking tray. Transfer to oven and forget about it for 7 hours.

When ready to serve, remove casserole from oven and carefully transfer meat to a hot serving dish. Pour juices into a sauceboat.

Gently carve meat (it will be very tender and will break up). Moisten meat generously with cooking juices and serve with something comforting, such as mashed potato.