This Lamb Stew Monte Carlo recipe combines rich aromas such as fennel, garlic, anchovies, red wine, thyme, rosemary, basil and black olives, which makes this dish a terrific meal to share.

Prepare the meat: Trim off fat from the shoulder and cut the meat in ¾ inch cubes. Place meat in a bowl, cover with white wine and reserve overnight in a refrigerator.

Make the stew: Set temperature of your oven at 350°F. Drain the meat and reserve the wine. Heat 2 tablespoons of olive oil in a sauté pan on high heat. When the oil is hot, add the meat in one layer, preventing overlapping. Fry meat quickly on high heat and until brown. At the beginning do not stir the meat frequently. When the meat is golden brown, transfer to a saucepan. Remove any excess fat. Deglaze with marinating wine and, with a wooden spoon, scrape bottom of pan to prevent from sticking and to enhance all flavors.

Bring to a boil and skim off the foam and reserve. In the meantime, add the flour to the meat (Singer). Stir with wooden spoon to incorporate the flour to the meat. Place the meat in the oven for 5 minutes just to roast the flour. This will reduce the gluten taste.

During this time, heat 2 tablespoons of olive oil. Add all vegetables (carrot, onion, celery, and fennel). Season and sauté until golden, then add the chopped garlic and cook for 1 minute. Take the meat out of the oven and add tomato paste. Stir and cook for 5 more minutes in the oven. This will reduce the bitter taste of the tomato paste. Remove meat from the oven. Add sautéed vegetables on top. Add rosemary, thyme, and olives. Moisten with the lamb stock and the reserved wine. The meat should be totally covered; if not, add more wine or stock. Add bay leaves and anchovies. Stir and bring to boil on low heat. Everything should be totally covered. Taste and season with salt and pepper, and skim off any foam. Cover the pan with a lid.

Braise in a hot oven at 400°F for 1½ to 2 hours. The meat should be very tender but not falling apart. Add strained artichokes and cook for 5 minutes. Sprinkle chopped parsley on top and serve.