Roman-Style Lamb (Abbacchio alla Romana)

Ingredients

Cut the lamb shoulder into serving pieces (or have your butcher do it) and dredge the pieces lightly in flour.
In a large roasting pan or deep oven-safe skillet, heat the olive oil and brown the lamb over high heat for about 10 minutes. Season with salt and pepper.
Add the rosemary sprigs and sprinkle with the finely minced sage and garlic.
Turn the pieces several times so they absorb the aromatic flavors thoroughly.
Combine the white wine and vinegar, pour into the pan, and allow the liquid to evaporate almost completely.
Add a ladleful of boiling water, cover, and transfer to an oven preheated to 180°C (350°F) for a generous half hour. If the sauce reduces too much during cooking, dilute it with hot water mixed with a splash of vinegar.
While the lamb finishes cooking, transfer two or three tablespoons of its pan juices to a small saucepan and melt the deboned anchovies over low heat.
Once the anchovies are completely dissolved, stir well and pour the sauce back over the meat.
Let the dish sit over heat for a moment to allow the flavors to meld together.
Transfer the Roman-style lamb to a warm serving platter and serve immediately.