This is a classic dish for many reasons; simplicity, ease of preperation and excellent results that is sure to please. A possible variation that I have found to be excellent is the addition of capers, olives and dried figs. Essentially the same as this recipe with the addtion of apprxoimately 2 tbl spoons of capers, 2 cups of dried figs (halved), and a good handfull of black olives (15-20). Intead of tomatoes (or in addition to), 1/4 cup tomatoe paste that you cook in a moderate pan until it changes to a deep burgondy red, then add the stock and bring to the boil, then add to the casarol dish with the lamb etc.
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This is a classic dish for many reasons; simplicity, ease of preperation and excellent results...