Method

• 1.
  Dust lamb all over in flour and set aside. If cooking in the oven, preheat oven to 160°C. Heat a large heavy-based ovenproof saucepan with lid over high heat.
• 2.
  If using a slow cooker, select ‘saute/ sear’ and preheat.
• 3.
  Add oil and sear lamb (in batches if necessary), turning frequently, for 5-6 minutes until browned all over. Transfer to a bowl and set aside. Wipe pan or slow cooker bowl clean, then add extra 2 tbs oil with anchovy and olive. Cook, stirring, for 2-3 minutes until anchovy begins to break down. Add onion, chilli, herbs, bay leaves and tomato paste. Cook, stirring for 2-3 minutes until onion begins to soften and tomato paste is caramelised. Stir in stock and crushed tomatoes.
• 4.
  If cooking in the oven, bring to the boil. Season, return lamb to the pan and push to submerge slightly. Cover with the lid and braise in the oven for 4 hours 30 minutes-5 hours until very tender.
• 5.
  If using a slow cooker, season, return lamb to slow cooker and push to submerge slightly. Cover with the lid, select ‘slow cook’ and set the timer for 8 hours.
• 6.
  Transfer to a serving dish, and scatter with parsley and lemon zest to serve.