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1
Oil a large deep roasting pan.
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2
Arrange sweet and white potato and carrot chunks in the roasting pan.
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3
Preheat the oven to 350
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4
In a large deep sauce pan over medium high heat brown the meat in 2 tablespoons of olive oil adding more oil as necessary. Nestle the chunks of meat among the potatoes as you remove them from the pan.
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5
Turn the heat down to medium and caramelize the onion slices
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6
Deglaze the pan with a little of the wine scraping up all the brown bits. Add two more cups of wine (You don't need to be too precise here - Just pour the wine into the po.
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7
Add the honey, dried fruit, cinnamon, ginger, and marmelade and lemon if using. Bring everything to a boil
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8
Remove pan from the heat and carefully pour over the meat and potatoes. Make sure that the fruit and the onions are evenly distributed among the meat and potatoes. There should be about 1.5-2 inches of liquid in the roaster. If necessary add more wine.
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9
Cover the roaster tightly with foil and place on the center rack of the oven.
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10
Bake for about 4 hours. If it seems dry, add more wine. You may or may not use the whole bottle.
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11
Uncover the roaster and bake until the top is brown but not burned. Remove from the oven, cool somewhat and refrigerate over night.
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12
About 21/2 hours before you want to serve it, preheat the oven to 350. Remove the tzimmes from the refrigerator and skim as much of the fat as you can. Cover the pan tightly foil and bake for about 2 hours. Uncover and bake until brown. If you like you can actually refrigerate the tzimmes again and repeat this step the next day. You really can't overcook it as long as you keep adding enough wine so it doesn't burn.
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13
Serve on a platter deep enough to contain the juices or serve from the roasting pan.
