Place lamb in a large bowl and dust with flour. Shake off excess. Heat oil in a large, deep, flameproof casserole over high heat. Add lamb and cook, turning, for 5-6 minutes or until browned all over.

Transfer lamb to a large plate. Reduce heat to medium-high. Add anchovies and cook for 1-2 minutes or until dissolved.

Stir in onion, carrot, celery, garlic and parsley.

Cook, stirring occasionally, for 4-5 minutes or until onion is softened. Add wine and cook, scraping bottom of pan with a spoon, for 2-3 minutes or until reduced by two-thirds.

Stir in stock, tomatoes, bay leaves, lemon thyme and olives. Return lamb and submerge in sauce. Bring to the boil, then reduce heat to very low. Cover with a lid and simmer for 2-3 hours or until meat is very tender.

Using a slotted spoon, transfer lamb to a plate. Increase heat to medium and simmer sauce, uncovered for 10-15 minutes of until thickened. Skim off any fat that rises to the surface. Divide lamb and sauce among bowls. Scatter over extra parsley and lemon zest, and drizzle with extra oil.