sturdy roasting tin and set it over the hob. Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes.
Add the onions and cook for a further 5-10 minutes
turning the lamb and stirring the onions until both are nicely browned.
Add the garlic
white wine
stock
oregano and redcurrant jelly
bring to a simmer and cook in the oven for 3-3½ hours
basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry
just cover with foil.
Take the lamb out of the tin and place on a large board to rest in a warm place. While the lamb is resting
sit the tin back on the hob and simmer the pan juices for a few minutes
reducing the liquid
if there is a lot
to make a tasty gravy.
Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.
Serve with creamy mashed potatoes and the wine gravy.
