In a large pot, add 2 tablespoons of oil and 1 tablespoon of butter and set the heat to medium heat.
When the butter has melted, and the oil is hot, sear the meat on all sides until it turns a bit brown (approximately 7-10 minutes)
Once the lamb has been browned, add the onion, ginger and garlic into the pot and brown it (approximately 5-7 minutes)
Once the onions have been browned, add the red wine, beef broth, miso and bay leaves into the pot and mix the miso around until it has dissolved into the liquid.
Adjust the stove to high heat until the broth starts to boil.
Once the broth is boiling, reduce the heat to medium low to low heat. (Adjust the heat until you get a low gentle rolling boil). Cover the pot with a lid and braise it for 1 hour and 30 minutes.
At the 1 hour and 30 mark, check on the broth. If the sauce has not thickened, continue to cook it for another 30 minutes to reduce the liquid.
If after 2 hours the sauce still hasn't thicken to a silky gravy-like consistency , mix 2 ½ tablespoons corn starch and 4 tablespoons of cold water together to make a slurry and mix it into the broth a little bit at at a time (keep stirring while you are add it it in) until it has thickened the gravy.
Remove the ginger and bay leaves and taste the sauce. If you prefer it saltier, adjust the saltiness by adding some salt.
Serve with rice, potatoes or noodles. Enjoy! :)