Hearty stew with rich, flavorful lamb, sweet root veg and umami from the anchovy.

1 bone in lamb leg, approx 4 lbs

2 yellow onions, julienned

2 large carrots, diced

2 parsnips, diced

1 fennel bulb, fronds chopped and bulb diced

10 cloves of garlic, minced

4 sprigs of thyme

4 sprigs of rosemary

1 cup red wine

1 cup orange juice

4-6 cups lamb stock

8-10 anchovies

Juice of 1 lemon

Salt and pepper

Preheat the oven to 225 degrees. In a large Dutch oven with a lid, heat 4 tablespoons of olive oil over medium heat. Season the lamb leg generously with salt and pepper on all sides. When the oil is shimmering, sear the lamb on each side until browned. Remove the meat from the pot and set aside. Add in the onion, carrot, parsnip and fennel and cook, stirring frequently until soft, fragrant and beginning to caramelize. Add the garlic and cook 2 minutes more.

Deglaze the pan with red wine, using a wooden spoon to scrape up the browned bits on the bottom of the pot. Add the lamb leg back into the pot and nestle it in the vegetables. Top with the sprigs of rosemary and thyme, and add the orange juice to the pot. Slowly add the lamb stock, adding enough liquid to cover the lamb leg up to about 3/4 of the way up the sides.

Lid the pot and cook for 6-8 hours, or overnight, until the meat is very tender and falling off the bone.