Adele's Recipe...

Braised lamb shoulder with tomato & olives

¼ cup olive oil
2 onions thinly sliced
2 cloves crushed garlic
Bay leaves
Sprig of fresh thyme
1 ½ kg diced lamb shoulder
¾  cup water or light stock
½ cup red wine vinegar
¼ cup tomato paste
Chardonnay
Salt to taste
2 large diced tomatoes
½ cup pitted olives
Pepper
Polenta

Heat just over half of the olive oil in a large pan and fry onion and garlic until soft.  Remove from pan, add rest of oil and fry off diced lamb until brown.  Transfer garlic, onion and browned lamb into a casserole dish, pouring off any excess oil.  Deglaze pan with Chardonnay and pour over lamb, add vinegar, tomato paste, thyme and bay leaf and water/stock and another ¾ cup of Chardonnay.  Put covered casserole dish in preheated low oven and braise for at least 4 hours.

Make the polenta according to packet instructions.  We love the Moretti Bramata polenta.  A fantastic grainy, textured polenta. (Available in our Cellar Door shop if you can’t find it on the shelves of your grocer).
Just prior to serving pour through the fresh diced tomato and olives and warm through.  Check seasoning and add salt and pepper to taste.
Serve over a good dollop of polenta with some crusty bread.

Although made with white wine, a red is the perfect match for this dish. 

Either the 490m Cabernet Merlot or the STONE DWELLERS Cabernet Sauvignon would be a great accompaniment.