Abbacchio alla Romana

Step 1

Cut the lamb shoulder into 4 equal pieces, each roughly 4 inches across. Pat each piece completely dry with paper towels.

Step 2

Sprinkle 1.5 teaspoons of salt and 0.5 teaspoon of black pepper evenly over all sides of the lamb pieces.

Step 3

Pour 3 tablespoons of olive oil into a large, heavy-bottomed pot or Dutch oven and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 2 minutes.

Step 4

Place all 4 lamb pieces in the hot oil, leaving space between them. Do not move them. Cook for 3–4 minutes until the bottom surface turns deep brown.

Step 5

Using tongs, flip each piece over. Cook undisturbed for another 3–4 minutes until this side is also deep brown.

Step 6

Remove the lamb pieces from the pot and set them on a plate to the side.

Step 7

Add the 6 peeled garlic cloves to the same pot, still over medium-high heat, and stir constantly for 30 seconds until they are fragrant and the color lightens slightly.

Step 8

Pour the 0.5 cup of white wine into the pot and use a wooden spoon to scrape up all the brown stuck-on bits from the bottom, stirring for 1 minute until the wine smells less sharp.

Step 9

Return the lamb pieces to the pot, nestling them among the garlic. Lay the 3 rosemary sprigs on top of the lamb.

Step 10

Cover the pot with a lid and reduce heat to medium-low. Braise for 45 minutes, then check that the lamb is very tender when poked with a fork—it should feel like butter.

Step 11

Remove the pot from heat. Lift out and discard the rosemary sprigs using tongs.

Step 12

Stir the 2 tablespoons of chopped anchovy and the red wine vinegar into the braising liquid in the pot until the anchovies dissolve, about 1 minute of stirring.

Step 13

Return the pot to medium heat and simmer gently, uncovered, for 2 minutes until the sauce is heated through but not boiling.

Step 14

Divide the lamb pieces and sauce equally among 4 serving bowls or plates, ensuring each serving gets lamb, garlic cloves, and sauce.