Preheat the oven to 150C/130C fan/Gas 2.

Pour the oil from the tin of anchovies into a large ovenproof casserole dish, add a little olive oil to make up to 1 tbsp if necessary, and heat to moderate on top of the stove.

Add the pork belly or bacon and cook, stirring often, until well browned (10-15 min).

Transfer to a plate with a slotted spoon.

Season the diced lamb with salt and pepper.

Heat a little more olive oil in the casserole if needed then, in batches, brown the lamb all over. Transfer the browned lamb to the plate to join the pork or bacon.

Add more olive oil as you go if needed.

When all the meat has been browned and set aside, turn the heat to low, add more oil if necessary, then put in the onion and garlic. Season with a pinch of salt and some black pepper.

Sauté, stirring regularly, until softening and starting to brown (12-15 min).

Stir in the chopped anchovies and cook for 2 minutes.

Add the stock and stir well, scraping up any browned bits from the bottom of the casserole.

Turn the heat up to maximum.

Put the browned lamb and pork or bacon back into the casserole, along with the drained cannellini beans and most of the rosemary (save some for a garnish). Add a little more salt plus plenty of black pepper then stir well.

Bring to a boil on top of the stove, stir, then put in the preheated oven with a tight-fitting lid on.

Cook until the lamb is very tender (approx 1½-2 hrs), stirring occasionally to ensure it isn't sticking. Top up with more stock or water if necessary.

Taste and add more seasoning if needed, then serve sprinkled with the reserved rosemary, alongside potatoes and vegetables if liked.

Leftovers can be stored for 2 days in the fridge or freeze very well.