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1
Position rack in lowest third of oven and preheat to 325F.
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2
Heat oil in heavy large pot or Dutch oven over high heat.
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3
Add all lamb bones and cook until brown, turning often, about 15 minutes.
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4
Transfer bones to plate.
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5
Season lamb with salt and pepper and dredge thoroughly in flour.
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6
Add to pot and cook until brown on all sides, about 10 minutes.
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7
Transfer lamb to plate with bones.
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8
Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes.
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9
Return lamb to pot.
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10
Arrange bones around lamb.
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11
Stir in stock and next 7 ingredients.
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12
Bring liquid to boil.
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13
Baste top of lamb.
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14
Cover; bake until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes.
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15
Cool; cover and chill overnight.
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16
Preheat oven to 325F.
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17
Remove fat from surface of lamb and cooking liquid.
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18
Transfer lamb to platter.
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19
Remove string from lamb.
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20
Cut into 1/2-inch-thick slices.
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21
Arrange in shallow baking dish.
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22
Bring pan juices to boil.
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23
Remove bones and discard.
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24
Strain pan juices, pressing hard on solids to extract as much liquid as possible.
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25
Melt margarine in same pot over medium heat.
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26
Add 1 1/2 tablespoons flour and stir until mixture begins to brown, about 2 minutes.
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27
Whisk in pan juices and boil until sauce is reduced to 2 cups, about 15 minutes.
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28
Season with salt and pepper.
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29
Pour over lamb.
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30
Cover with foil and bake until lamb is heated through, about 25 minutes.
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31
Arrange lamb on platter.
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32
Spoon sauce over.
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33
Garnish with parsley.
