Ingredients

• 375mlTempranillo
• 2Spanish onions, finely diced
• Lamb reduction
• 1 tablespoonolive oil
• 1leek, sliced
• 1carrot, peeled and diced
• 250gdiced lamb leg off cuts
• 1-2 tablespoonssmoked sweet paprika
• 1-2 tablespoonssmoked hot paprika
• 2white anchovies, chopped
• 250mlTempranillo
• 250mlwater

• 1 tablespoonolive oil
• 1leg of lamb, boned and diced
• 1/2Spanish onion, chopped
• 6cloves garlic
• 1 tablespoonsmoked sweet paprika
• 150mlTempranillo
• 400g cancrushed tomato
• ½ x 400gcan cannellini beans, drained and rinsed
• 1 tablespoonaged sherry vinegar

• 2potatoes, peeled and diced
• 1 pinchsaffron
• Vegetable oil for frying

• 1 tablespoonolive oil
• 4 clovesgarlic, chopped
• 1Spanish onion, diced
• 1mini capsicum, seeds removed
• 1teaspoon sweet paprika
• 1tablespoon hot paprika
• 1/3 cupcrushed tomato
• 1-2 tablespoonssherry vinegar
• 3mini capsicums, roasted and peeled
• 100ml olive oil

• 1 pinchsaffron
• 1 teaspoonrock salt

• 2cloves garlic
• 4white anchovies
• 80gdried breadcrumbs
• Sliced roasted capsicum, to serve

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Method

• Preheat oven to 180°C.
• For Tempranillo reduction, pour Tempranillo into a saucepan with onion and reduce until syrupy. Strain and reserve syrup.
• For lamb reduction, caramelise leek and carrot in olive oil, set aside. Brown lamb off cuts in same pan. Return leek and carrot to pan, add paprika, anchovies and season with salt and pepper to taste.
• Deglaze pan with wine and reduce. Add water and bring to the boil, transfer to a preheated oven and roast for 10-15 minutes. Strain liquid through a sieve and reserve.
• For lamb and bean casserole, heat oil in pressure cooker and brown lamb. Add onion, garlic and paprika stirring to combine. Deglaze with wine, add reserved Tempranillo reduction and lamb reduction. Add tomatoes, seal lid of pressure cooker, bring to the boil, reduce to a simmer and pressure cook for 20-25 mins or until lamb is tender.
• Release steam from pressure cooker, remove lid and add cannellini beans. Reduce sauce until desired consistency. Season with sherry vinegar to taste.
• For patatas bravas, boil potatoes in salted water with saffron until tender. Drain and allow water to steam off. Fill a wok or deep fryer with oil and heat to approximately 170°C. Fry off potatoes until crispy and drain on paper towel lined tray.
• For capsicum sauce, heat olive oil in a frying pan and cook garlic, onion and capsicum until soft. Add paprika, crushed tomato and season with sherry vinegar. Puree with roasted capsicum and olive oil until smooth.
• For saffron salt, pound saffron and rock salt in a mortar and pestle to a coarse crumb.
• For anchovy crumb, finely chop garlic and anchovies, rub through breadcrumbs and bake in hot oven for 3-5 mins until golden.
• To serve, spoon casserole into a serving dish and top with anchovy crumb. Place potatoes in another dish topped with sliced roasted capsicum. Serve sauce and salt on side