As Strong As Soup

This recipe produces a rich sauce with some very tender, intensely-flavoured, shredded lamb. It takes a while to cook, but doesn't demand much effort.  The crucial aspect of the sauce is the sweet and sour balance that comes mostly from the combination of Marsala and vinegar. My ideal combination of vinegars in this dish is balsamic (unless you're rich, a cheap version will do in this case), sherry vinegar and a soft style of white wine vinegar, such as one made from Riesling wine. But I'm being annoyingly fussy, so just use what you have that's interesting but not excessively acidic. As for the Marsala, I use a dry style but they can vary quite a bit in just how dry they turn out to be. So, in short, be prepared to taste and adjust the flavours to your liking if they don't seem perfectly balanced. Although this doesn't produce a large amount of sauce, it's intense enough to serve 2 or even 3 people. Of course, you don't have to serve it with pasta, that