Perfect winter fare for the family.

Serves 4

1.25kg easy-carve lamb shoulder
1 – 2 tbsp vegetable oil
1 medium-large onion,  halved and sliced
1 clove garlic, thinly sliced
4 slices fresh peeled ginger
3 cinnamon sticks
250ml (1 cup) red wine
¾ cup pitted prunes
¾ cup dried apricots, soaked
for 2 –3 hours in the juice of 1 large orange 
500ml (2 cups) chicken stock
2 tbsp honey
salt and freshly cracked pepper

   Preheat the oven to 180degC.  Wipe the lamb dry with paper towels.

In a casserole, heat 1 tbsp oil and brown the lamb on all sides over medium heat. Remove and drain on paper towels. Make three incisions in the top of the lamb and insert the cinnamon sticks, pushing them down as far as they will go.

Sweat the onion, garlic and ginger in the oil, adding more oil if required.  Add the red wine, bring to the boil and reduce by half. Return the lamb to the pan, add the prunes, the soaked apricots plus the juice, the chicken stock and honey. Season to taste, bring to boiling point, cover and place in the preheated oven. Cook the lamb for about 2 1/2 hours or until very tender, basting from time to time with the juices.

Remove from the oven, take out the cinnamon sticks and slice the meat thickly. Reduce the juices over medium heat on the stovetop, drizzling in a little more honey if liked.  Excellent with a rice pilaf made with basmati, toasted pine nuts and sultanas.

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