Preparation:
1. Preheat the oven to 350 degrees F. Ready a 5-quart Dutch oven or similar covered baking dish.
2. Season the lamb well with salt and pepper. Heat a large sauté pan over medium high heat. Add olive oil to just cover the bottom of the pan and brown the lamb well in batches. Transfer to the Dutch oven.
3. Add the carrots, onion and garlic to the pan and brown lightly. Add to the lamb.
4. Add the wine to the pan to deglaze and boil for 5 minutes to reduce. Pour over the lamb and vegetables.
5. Add the tomato puree, bay leaves, parsley and rosemary to the lamb. Cover the Dutch oven and place it in the preheated oven.
6. Braise the lamb 1 hour covered, and then 45 minutes to 1 hour uncovered, until the lamb is meltingly tender and the juices are 6. reduced. Discard the bay leaves and rosemary stems. Skim off fat and serve with polenta or your favorite side dish.
Polenta
Bring liquid and butter to a boil in a medium saucepan. Whisk in the polenta and stir with the whisk until smooth. Reduce heat to low and cook for 40 minutes, stirring occasionally with a wooden spoon until very tender.
Chef Lynn Johnson has just published his latest book, "Delicioso" which is available at www.amazon.com, www.createspace.com and on Kindle. It is also coming soon to a bookstore near you. You can visit him at www.cheflynnie.com.