Italian-style lamb casserole

[Serves 4–6]

2kg lamb neck on the bone, cut into rings
Seasoned flour
2 tsp olive oil
1 red onion, finely diced
4 cloves garlic, crushed
12 anchovies
10 caper berries
1 pinch crushed chilli flakes
2 x 400g tins cherry tomatoes
1 cup chicken stock
1 cup white wine
50g black olives, pitted
350g vine tomatoes
Sea salt and black pepper
10g parsley, chopped
Parsley and crusty French bread, to serve
 
1. Toss lamb in the seasoned flour, heat oil in a heavy-based pot and brown the lamb. Remove and drain on paper towel.
2. Remove excess oil from the pot, add the onion and sauté until soft. Add the garlic, anchovies and caper berries, and sauté for another minute. Return the lamb to the pot, sprinkle over the chilli flakes and stir in the tomatoes, chicken stock, wine and olives. Place the lid on the pot and simmer for 2 hours.
3. Remove lid, add the vine tomatoes and continue to cook over a low heat, covered, for another 20 minutes, or until vine tomatoes are softened. Season and stir through parsley.
4. To serve: scatter with extra parsley and serve with crusty French bread.