1.   After browning the lamb I roast it on a bed of cut-up lamb trimmings to help concentrate the pan juices.

2.   Brown the lamb on all sides, and sprinkle the chopped onion and chopped carrot around it.

3.   Cook lamb and garlic, stirring, until lamb is browned.

4.   In a large Dutch oven, heat the oil and brown the lamb on all sides.

5.   Over medium-high heat brown the lamb on all sides, and set aside.

6.   Quickly brown the lamb, and gradually add vegetables and seasonings.

7.   Saute the onion, garlic and lamb until onion is soft and lamb is browned.

8.   Set aside browned lamb.

9.   The pan used for browning the lamb is deglazed with Syrah, and this meaty juice soaks into the polenta, infusing it with intense flavor.

10.   When lamb is browned, add tomatoes and carrots, and reduce heat to low.