Remove the fat from the lamb and cut into cubes.
Heat half of the oil in a large saucepan and brown the lamb meat thoroughly on all sides.
Add the garlic, rosemary and sage and dust everything with flour. Sauté the flour a little and then deglaze with vinegar and water. Remove the drippings from the bottom and simmer everything together, covered, for about 1 hour. (Add a little water in between as needed if the sauce gets too thick).
In the meantime, melt fat in a pan and fry mushrooms in it until golden brown.
About 15 minutes before the end of the cooking time of the meat, boil the anchovy fillets with 4 tablespoons of the gravy in a separate pot until soft, so that a kind of puree is formed.
Add the anchovy puree and mushrooms to the meat and mix well. Then simmer everything together for about 5 minutes more.
Season with salt and pepper before serving.
Preparation Tip:
As a side dish is suitable, for example, rice.
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