Country Lamb

1 1/2 pounds of boned lamb shoulder, cut into large cubes
2 tablespoons of olive oil
1/4 cup of butter
6 flat anchovy fillets, chopped
1 clove garlic, mashed
1 tablespoon of fennel seeds
1/2 teaspoon of chopped lemon peel
2 tablespoons of white wine vinegar
1 teaspoon of salt
freshly ground black pepper
1 tablespoon of flour
1 cup of lamb or beef stock

Brown the meat slowly in a 3 quart casserole with oil and butter. Mix anchovies, garlic, fennel, lemon peel and vinegar. When meat is well browned, add salt and pepper and the anchovy mixture. Mix well and cook until vinegar has evaporated almost entirely. Sprinkle flour over the meat and stir well. Add stock. Cook for 30 minutes longer, stirring frequently. Serves 4