Food styling Raphaella Frame Photograph Adriaan Oosthuizen Ingredients: 2T olive oil 3 onions, thinly sliced 4 cloves garlic, crushed 6 anchovy fillets 250ml chicken stock 1.2kg lamb shoulder, boned, cut into 5cm pieces 180g shelled peas 1T fresh oregano, coarsely torn 500g English spinach crusty bread to serve Directions: Heat the oil in a saucepan, add the onion and cook over a medium heat for about 10 minutes, until soft. Add the garlic and anchovies and cook for a further one or two minutes, until the anchovies dissolve. Add the stock and lamb, bring to a simmer, skimming the scum off the surface. Reduce the heat to low, cover and simmer for about two and a half hours, stirring occasionally, until the lamb is tender. Add the peas and oregano and simmer until tender. Stir in spinach, and leave for about a minute until wilted. Serve immediately with bread. Serves 4 Recommended wine pairing: Steenberg Nebbiolo 2007 This recipe is from the February 2011 House and Leisure Food issue.