Braised Lamb with Cherries

This is a warm, cozy, comfort food kind of dinner. It takes several hours to cook, so best for sleepy Sundays.

Braised Lamb with Cherries

1 - 1 1/2 pound lamb arm shoulder roast
1 small tin of stewed tomatoes
3 cloves of garlic (peeled, whole)
1 bay leaf
1 1/2 cups red wine
2 tsp really good balsamic vinegar
Large handful of pitted sundried cherries
1 T sugar

Brown all sides of the lamb roast in a hot frying pan
Mix the rest of the ingredients in a durch oven with a tight fitting lid.
Add the lamb to the dutch oven, cover.
Cook at 300F for 3 1/2 to 4 hours until the lamb is tender and shreds easily.

I serve this with thyme roasted sweet potatoes, and a green salad with port braised pearl onions. Bread to sop up the sauce would also be nice.