A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Recipe #50881 that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!
Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
04Transfer to bowl.
05Remove all but about 2 tablespoons of oil from pan.
06Add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
07Stir in all remaining ingredients.
08Return lamb to pot, pressing down to submerge.
09Bring liquid to boil, reduce heat to medium low, and cover.
10Simmer until meat is tender, about 2 hours.
11Uncover pot; simmer till meat is very tender, about 30 minutes.
12(Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.) Transfer lamb to platter; tent with foil.
13Boil juices in pot till thickened, about 15 minutes.
14Season with salt and pepper and spoon over lamb.