Braised Lamb In Pomegranate Sauce Recipe

• 1/4 c. extra virgin olive oil
• 1 lb lamb neck bones
• 1 x lamb shoulder - (7 to 7 1/2 lbs) boned, well trimmed, rolled, tied, and bones reserved Salt to taste Freshly-grnd black pepper to taste All-purpose flour as needed
• 2 med onions minced
• 10 lrg garlic cloves
• 2 c. chicken stock or possibly canned broth
• 1 c. dry red wine
• 1 c. unsweetened pomegranate juice
• 2 Tbsp. tomato paste
• 2 Tbsp. golden sugar - (firmly packed)
• 1 Tbsp. dry oregano crumbled
• 1 tsp grnd cinnamon
• 3/4 tsp grnd allspice
• 1 1/2 Tbsp. margarine
• 1 1/2 Tbsp. all-purpose flour Minced fresh parsley for garnish

Directions