I like to brown them in a Dutch oven, then cook some chopped onion and garlic, cumin, red pepper, and coriander (or just curry powder), deglaze with red wine and stock (usually stock cubes in my house). Throw in some chopped dried fruit (cranberries or apricots are good). Return the lamb to the pan and bring to a boil. Cover and simmer or braise in the oven on a low-ish heat (325F) for an hour or until the meat is super tender. I serve it with couscous or rice.
