Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  olive oil
  1              pound  lamb neck bones
  1                     lamb shoulder -- 7- to 7 1/2-pound
                        -- boned (bones
                        -- reserved)
                        -- well trimmed,
                        -- rolled, tied
                        all purpose flour
  2             medium  onions -- chopped
  10             large  garlic cloves
  2               cups  chicken stock or canned broth
  1                cup  dry red wine
  1                cup  unsweetened pomegranate juice
  2        tablespoons  tomato paste
  2        tablespoons  firmly packed brown sugar
  1         tablespoon  dried oregano -- crumbled
  1           teaspoon  ground cinnamon
     3/4      teaspoon  ground allspice
  1 1/2    tablespoons  margarine
  1 1/2    tablespoons  all purpose flour
                        chopped fresh parsley

Preparation:

Position rack in lowest third of oven and preheat to 325øF. Heat oil in heavy large pot or Dutch oven over high heat. Add all lamb bones and cook until brown, turning often, about 15 minutes. Transfer bones to plate. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to plate with bones. Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. 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 until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes. Cool; cover and chill overnight. Preheat oven to 325øF. 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. Bring pan juices to boil. Remove bones and discard. Strain pan juices, pressing hard on solids to extract as much liquid as possible. Melt margarine in same pot over medium heat. Add 1 1/2 tablespoons flour and stir until mixture begins to brown, about 2 minutes. Whisk in pan juices and boil until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper. Pour over lamb. Cover with foil and bake until lamb is heated through, about 25 minutes. Arrange lamb on platter. Spoon sauce over. Garnish with parsley.

Nutritional Information:

145 Calories (kcal); 10g Total Fat; (67% calories from fat); 1g Protein; 9g Carbohydrate; 3mg Cholesterol; 81mg Sodium