This hearty stew – tender, in part, thanks to a healthy dose of wine – is another dish best made a day in advance.

Yield: 4 servings

Pat lamb dry, and season with salt and pepper. Dip lamb in bowl with flour, and shake off excess. Heat a large sauté pan over medium heat, and add 2 tablespoons oil. Add half of lamb, being careful not to crowd the pan. Sear until light golden brown, about 2 minutes per side. Remove from pan, and reserve. Repeat process with remaining lamb.

Lower heat to medium, and add onions and carrots. Season with salt and pepper. Cook until onions are translucent, about 10 minutes. Add garlic, and cook for 30 seconds.

Add wine to deglaze the pan. Scrape brown bits up from bottom, and return lamb to pan. Add rosemary, bay leaves, and stock. Bring to a boil, reduce to a simmer, and cover. Cook until tender, about 2 1/2 hours. Discard bay leaves, and allow lamb to cool in braising liquid.