If you can find it, Tom Valenti's recipe is dA bOmB!
The braising liquid is extremely complex, but oh so worth it.
I got his recipe from the newspaper(Parade Magazine) back in 2002, still have the original clipping in my cookbook.

Hrrrm...that wont be hard to find. I just googled it. I guess I'm not the only one who feels that way about his recipe.
Here it is
It says in this link it was March 2002 but the clipping is dated February 24, 2002. This is the picture in the clipping:
[Linked Image from epicurious.com]
This lamb comes out tender enough to eat with a spoon.

Good coffee, good weed, and time on my hands...