Braised shoulder of lamb with jewelled stuffing

• 1 1/2 kg boned shoulder of lamb
• 2 tablespoon oil
• 1 onion, roughly sliced
• 3 garlic cloves, sliced
• 175 ml dry cider or dry white wine
• 500 ml chicken stock
• strip orange enthusiasm
• 1 cinnamon stick
• 2 bay leaves

For the stuffing

• 50 g stoned dates, approximately sliced
• 50 g dried apricots, approximately chopped
• 25 g dried cranberries
• 25 g shelled pistachios, roughly sliced
• handful parsley, finely chopped, plus additional for serving
• 1 shallot, finely chopped
• zest 1/2 orange
• 3 slices stagnant bread, zipped into crumbs