Untested - Braised neck of lamb with red wine, chilli and anchovies

http://www.epicurien.be/blog/recettes/plats-viandes/agneaux/collier-agneaux-braise-vin-rouges-piments-anchois.asp

4 drained and sliced ​​anchovy fillets
2 small fresh red pepper, minced
4 garlic cloves, crushed
125 ml red wine
1.4 kg of lamb collar cut into 8 pieces
2 tbsp olive oil
1 chopped onion
1 tbsp flour
400 g of peeled tomatoes
500 ml of beef broth

1. In a large salad bowl, prepare a sauce with anchovies, chilies, garlic and wine.
2. Immerse the meat in it and let it marinate for at least 3 hours in a cool place.
3. Preheat oven to 170 °.
4. Heat half the oil in a sauté pan to brown the meat on all sides. Put it in an ovenproof casserole and pour the marinade.
5. Fry the onion in the frying pan with the remaining oil and then flour and let it brown for about 5 minutes before putting it in the casserole with the peeled tomatoes and broth.
6. Cover and cook for 30 minutes in the oven.
7. Remove the lid and degrease the sauce.
8. Turn over the meat and return to the oven for another 30 minutes.
9. Divide the meat on the serving plates, cover with the sauce and decorate with the remaining parsley.