Lamb neck stew with onions, white beans and gremolata

Serves c.6

3 neck fillets
5 onions, sliced thickly across grain
2 bay leaves
1/2 btl dry white wine
2 tsp anchovy paste (or 2 anchovy fillets, chopped)
1 large jar butter beans
1 tin borlotti beans
Squeeze lemon juice

Garlic, parsley, lemon zest

Brown meat well, cut into 1.5cm bits.  Sweat onions in oil and butter until golden/yellowed.  Deglaze lamb pan with wine, add all to onions.  Add the bay leaves and anchovy paste, season lightly and cook on a very low heat for 2.5 hrs.  Add beans, gently simmer with beans 45 mins, finish with lemon juice. Generous pepper.

Chop gremolata ingredients separately then stir together - chop lemon zest after grating it also.  Better if parsley is dry first.  Serve stew not too hot and sprinkle gremolata on top just before serving.