Order the lamb from your butcher, and buy the pomegranate juice at a Middle Eastern market or at a natural foods shop. Start preparing this richly flavored main dish one day ahead.
Components: 1 1/2 tablespoons all purpose flour,2 cups chicken stock or canned broth,1 cup dry red white wine, Chopped fresh parsley,10 large garlic cloves,2 tablespoons securely packed golden brown sugar,3/ 4 teaspoon ground allspice,1 teaspoon ground cinnamon,1 pound lamb neck bones,1 7- to 7 1/2- pound lamb shoulder, boned (bones reserved), well trimmed, rolled, connected,1 1/2 tablespoons margarine,1/ 4 cup olive oil,2 medium onions, chopped,1 tablespoon dried oregano, collapsed,1 cup unsweetened pomegranate juice,2 tablespoons tomato paste
Instructions: Position rack in least expensive 3rd of oven and preheat to 325 ° F. Heat oil in heavy big pot or Dutch oven over high heat. Include all lamb bones and cook till brown, turning frequently, about 15 minutes. Transfer bones to plate. Season lamb with salt and pepper and dredge completely in flour. Add to pot and cook till brown on all sides, about 10 minutes. Transfer lamb to plate with bones., Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Set up bones around lamb. Stir in stock and next 7 components. Bring liquid to boil. Baste top of lamb. Cover; bake up until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes. Cool; cover and chill overnight., Preheat oven to 325 ° F. Eliminate fat from surface of lamb and cooking liquid. Transfer lamb to plate. Get rid of string from lamb. Cut into 1/2-inch-thick slices. Organize in shallow baking dish., Bring pan juices to boil. Remove bones and dispose of. Stress pan juices, pressing hard on solids to draw out as much liquid as possible. Melt margarine in exact same pot over medium heat. Include 1 1/2 tablespoons flour and stir up until mix begins to brown, about 2 minutes. Blend in pan juices and boil up until sauce is decreased to 2 cups, about 15 minutes. Season with salt and pepper. Put over lamb. Cover with foil and bake until lamb is warmed through, about 25 minutes. Organize lamb on plate. Spoon sauce over. Garnish with parsley.