This will make enough for four (or two - with leftovers for a shepherd’s pie!)
Brown a half shoulder of lamb all over and place in a casserole dish. Chop an onion, a carrot and a stick of celery,
together with a clove or two of garlic, and fry in the same pan until lightly golden. Add a glass of red wine and 2 cups
of lamb stock (or chicken or vegetable stock if not available), bring to a simmer, scraping up all the brown bits on the pan,
add a bay leaf and a sprig of thyme then pour over lamb. Cover and bake in a 150°C oven for about 2½ hours. Remove the lamb
to a serving dish and keep warm while you finish off the sauce. Take out the bay leaf and the thyme sprig and liquidize the sauce
using a stick blender (or strain through a sieve, pressing as much of the vegetables through with the back of a wooden spoon),
then simmer the sauce until it is smooth and thickened. Meanwhile cook polenta according to the packet directions, adding
a good knob of butter and a good handful of grated parmesan. Cut the lamb into thick slices and serve over the polenta,
spooning over some of the sauce, with a green veg.