Shoulder of Lamb Casserole with Mulled Autumnal Fruits

• 1-1/2 lb. shoulder of lamb, boned and rolled
• 1 orange, divided into sixths with rind
• 1 lemon, divided into sixths with rind
• 1 stick cinnamon
• 8 cloves
• 6 peppercorns
• 3 star anise
• 2 tbsp. brown sugar
• 15 fl. oz. dry red wine
• stock
• 2 Granny Smith apples, cored and quartered
• 2 firm pears, cored and quartered
• 6 firm damsons, stones removed
• 2 tbsp. brandy

1. Preheat oven to 180C (350F).
2. Place all the ingredients together except the brandy and leave to marinate for 1 to 3 days.
3. Remove the lamb from the marinade and brown lightly all over in a hot pan.
4. Flame with the brandy.
5. Place the liquid into an ovenproof casserole and heat gently on the stove.
6. Add the browned lamb.
7. Cover with a lid or foil and place into the oven for 10 to 15 minutes, before reducing the heat to 160C (325F) for approximately 1 hour.
8. Remove the lid and continue to cook for a further 1 hour or until the lamb is tender.
9. Remove the lamb when ready, keep aside and reduce the marinade to serve.

shoulder of lamb, orange, lemon, cinnamon, cloves, peppercorns, anise, brown sugar, red wine, stock, apples, firm pears, firm damsons, brandy

Taken from www.foodgeeks.com/recipes/4300 (may not work)