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1
Put a 10-inch straight-sided saute pan over medium heat for 5 minutes.
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2
Toss the lamb with the vegetable oil in a medium mixing bowl.
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3
When the pan is hot, sear the lamb for 1 minute on each side.
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4
Remove to a plate and cool for 3 to 4 minutes.
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5
Add the meat to a 1-gallon resealable plastic bag, then pour in the 16 ounces of wine and 4 rosemary sprigs.
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6
Remove as much air as possible so that the wine is completely surrounding the meat.
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7
Put the bag in a container to prevent leaks and refrigerate for 3 hours.
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8
Heat the oven to 250 degrees F.
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9
Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover.
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10
Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours.
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11
Remove the meat from the oven to a platter.
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12
Discard the rosemary.
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13
Cover the meat with aluminum foil to keep warm while finishing the sauce.
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14
Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan.
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15
Set the pan over medium-low heat and add the dried plums and apricots.
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16
Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes.
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17
Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted.
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18
Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary and continue to cook for another minute.
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19
Taste and adjust seasoning by adding salt and pepper, if needed.
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20
Pour the sauce over the meat and serve immediately.
