This is a delicious tried & tested recipe originally found on BBC Good Food but now a well worn family favourite. The recipe is ideal with cheaper cuts of beef for its long and slow 3-4hr cooking time, resulting in a thick, rich gravy and braised beef stew.
Roast lamb doesn’t get much better than when it’s slowly cooked, allowing it to become beautifully tender and fall off the bone. Couple this with sweet bursts of pomegranate and you have perfection. Be excited… be very excited.