Lamb with anchovies and peas

(serves 4)

2T extra-virgin olive oil
3 onions, thinly sliced

4 cloves of garlic, crushed
6 anchovy fillets
1 cup chicken stock

1.2kg lamb shoulder, deboned, cut into 5cm pieces

¾ cup shelled peas

1T coarsely torn oregano leaves 

500g English spinach

Heat oil in a casserole, add onion and cook over medium heat until soft (8-10 minutes). Add garlic and anchovies. Cook until the anchovies dissolve (1-2 minutes). Add stock 
and lamb. Bring to a simmer, skimming scum. Reduce heat to low, cover and simmer, stirring occasionally, until lamb is tender (2½ hours). Add peas and oregano. Simmer until tender (4-5 minutes). Stir in spinach. Cook until wilted (1 minute). Serve immediately with crusty bread.