Agnello con piselli freschi (lamb with fresh peas)

In Italy, it's traditional to eat new season's lamb with fresh peas at Easter. This recipe is from Two Greedy Italians (by Antonio Carluccio and Gennaro Contaldo).

Ingredients

1 to taste	Salt & freshly ground pepper
1 kg	Boned lamb shoulder, cut into large chunks (Main)
2	Onions, sliced
10 Tbsp	Extra virgin olive oil
1	Carrot, sliced
1	Celery stalk, sliced
5	Garlic cloves, whole and crushed
20	Anchovy fillets
1 handful	Thyme, sprigs
1	Red chilli, sliced
250 ml	White wine
25 ml	White wine vinegar
400 g	Potatoes, skins on and cut into quarters
250 g	Peas, fresh or frozen (Main)
200 g	Cherry tomatoes, halved

Directions

1. Season the lamb chunks with salt and pepper, then set aside.
2. Heat the oil in a large pan and sweat the onion, carrot and celery until soft.
3. Add the garlic, anchovies, thyme and chilli and continue to stir over the heat until the anchovies have almost dissolved into the oil.
4. Add the lamb and cook until well-sealed all over. Stir in the wine and allow it to reduce by about half before adding the vinegar.
5. Reduce the heat to low, cover with a lid, then simmer gently for 20 minutes.
6. Add the peas, potatoes and tomatoes, cover and continue to cook for about an hour or until the sauce has reduced by half.
7. Remove from the heat and serve with toast made using quality bread.