We had some boneless stewing lamb and used it in French Braised Lamb (Jarret d’agneau) from the Slow Cook Book. The lamb is slow cooked with carrots, onions, white wine, garlic, orange zest, tomatoes, chicken stock and rosemary.
A superb dish that we paired with a bottle of Palacio de Verano Rioja 2010 from the Sunday Times Wine Club. This is a full bodied Spanish red made predominantly from Tempranillo. We tasted red and black fruits and 
a smooth chocolaty finish. An excellent match.