Next add garlic and cook for a further 1-2 minutes. Remove the stalks from the rosemary and add to the pot with cinnamon, clove, star anise, orange zest and anchovy and cook for a further 2-3 minutes.

Next add the wine and cook for 2 minutes to evaporate the alcohol, then add the passata and bring the mixture to the boi. Next add the diced lamb and bring the mixture to the boil again and once boiled cover with a cartouche and place in a preheated oven combi setting (high steam) 150˚C for 3 hours.

For the pangratto place a frypan over medium heat. Break the bread into small pieces, pick the rosemary leaves and season the bread mix with salt. Add a little vegetable oil to the pan and add the bread and rosemary mix and cook until golden brown, transfer to a plate lined with paper towel and set aside.

Once the ragu has cooked remove from the oven and use a ladle to skim away excess fat, serve the ragu over creamy polenta, top with pangratto and parsley leaves and serve.