Braised Lamb In Pomegranate Sauce

Directions

1. Position rack in lowest third of oven and preheat to 325 degrees. Heat oil in heavy large pot or possibly Dutch oven over high heat. Add in all lamb bones and cook till brown, turning often, about 15 min. Transfer bones to plate.
2. Season lamb with salt and pepper and dredge thoroughly in flour. Add in to pot and cook till brown on all sides, about 10 min. Transfer lamb to plate with bones.
3. Add in onions and garlic to pot and cook till onions are just golden brown, scraping up browned bits, about 5 min. Return lamb to pot. Arrange bones around lamb. Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of lamb. Cover; bake till lamb is tender when pierced with long sharp knife, turning once, about 2 hrs 15 min. Cold; cover and refrigerateovernight.
4. Preheat oven to 325 degrees. Remove fat from surface of lamb and cooking liquid. Transfer lamb to platter. Remove string from lamb. Cut into 1/2-inch-thick slices. Arrange in shallow baking dish.
5. Bring pan juices to boil. Remove bones and throw away. Strain pan juices, pressing hard on solids to extract as much liquid as possible.
6. Heat margarine in same pot over medium heat. Add in 1 1/2 Tbsp. flour and stir till mix begins to brown, about 2 min. Whisk in pan juices and boil till sauce is reduced to 2 c., about 15 min. Season with salt and pepper.
7. Pour over lamb. Cover with foil and bake till lamb is heated through, about 25 min. Arrange lamb on platter. Spoon sauce over. Garnish with parsley.
8. This recipe yields 8 servings.
9. Comments: Order the lamb from your butcher, and buy the pomegranate juice at a Middle Eastern market or possibly at a natural foods store. Begin preparing this richly flavored main course one day ahead.