Serves 4.

Ingredients:

1.8-2kg should of lamb, patted dry with kitchen paper

3 tbsp plain flour

Salt and freshly ground black pepper

3 tbsp olive oil

2 onions, thinly sliced

4 sprigs fresh rosemary

4 sprigs fresh oregano or parsley

4 cloves of garlic, thinly sliced

500ml dry white wine

400ml chicken stock

2 tbsp pomegranate molasses (available from Sainsbury's in the UK, not sure about in the US, but regular molasses could probably be substituted.)

Cornflour, if required

Method:

Preheat the oven to 170°C/340°F/Gas 3. Dust the shoulder of lamb with flour and season with salt and pepper. Put 2 tbsp of the olive oil in a large roasting tin and heat on the hob. Brown the lamb all over on a high heat. Turn the heat down, add the onions and cook for 5 minutes until they just start to colour.

Chop the rosemary and oregano or parsley. Mix the chopped herbs with the remaining olive oil and garlic, then brush over the shoulder of lamb. Add the white wine and chicken stock to the roasting tin. Bring to the boil, cover with foil, then transfer to the roasting tin. Bring to the boil, cover with foil, then transfer to the oven to cook for 3 hours. Baste regularly with the juices to keep the meat tender and juicy.

Drizzle pomegranate molasses all over the lamb and return it to the oven to cook for a further 15 minutes, to glaze. Transfer the lamb to a warmed carving plate, cover and rest for at least 30 minutes in a warm place.

Spoon off the fat from the roasting juices, then sieve into a saucepan, pushing through the onion and garlic. Reheat the gravy in the saucepan. For thicker gravy, add a little cornflour mixed with cold water, and simmer until thickened to taste. Pour into a warm gravy boat to serve with the lamb.