This is slow cooking at its simplest. Chuck it all into one pot and leave it in a slow oven until you're ready to eat, then serve with a green salad. Use the same recipe for beef shin, brisket and the like. If the meat is very fatty, you might want to cool it, scoop off the fat and reheat the stew before serving.
1.2kg lamb shoulder meat
6 garlic cloves, finely sliced
6 anchovy fillets
3 tbsp tomato paste
1 tsp coarsely ground black pepper
2 bay leaves
2 rosemary sprigs, plus 1 tbsp rosemary needles for serving
250ml red wine such as shiraz
12 parmesan shavings or 2 tbsp grated parmesan
2 tbsp flat-leaf parsley
Heat the oven to 150C.
Cut the lamb into large bite-sized chunks, trimming off large bits of fat. Place in a casserole dish with garlic, anchovy fillets, tomato paste, half the pepper, bay leaves and rosemary sprigs. Add the red wine and enough water to just cover the meat. Bring to a simmer over medium heat.
Cover and cook in the oven for three hours, stirring once or twice, until the lamb is meltingly tender. Toss the parmesan, remaining black pepper, parsley and rosemary needles in a bowl and scatter on top.
Serve with a green salad.