The ingredients and the cooking methods in this dish read like a description of the flavour of a good, rustic, earthy red wine made from grenache, either starring solo as a varietal wine or with support from one or more of its Rhône Valley stablemate grapes: syrah (shiraz), mourvedre (mataro), cinsault or carignan. The sweet fattiness and pungency of the lamb itself echo the inherent sweetness and perfume of the grenache grape, and these same qualities are underlined by the currants, pine nuts and garlic. The deep savoury earthiness of grenache et al is there in the root vegetables, deepened by the addition of butter, and in the dry starchiness of the borlotti beans. And the spicy, stemmy, undergrowthy edge that makes so many grenache-based wines such a joy to drink is picked up by both the rosemary in the stuffing and the braised autumn greens. The only thing to do now is decide which classic wine region you want your grenache wine to come from - one of its spiritual homelands in Europe, such as France's Rhône Valley, or one of Australia's warm veteran grenache-growing districts, such as the Barossa or McLaren Vale.