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Blitz together the marinade ingredients (garlic, rosemary, paprika, salt, olive oil) until it forms a paste
Place the lamb shoulder on top of the onions inside a roasting tray then pour over the red wine
Drizzle the marinade onto the lamb then rub all over to make sure it has a good coating
Cover with a double layer of foil, making sure it's tightly sealed
Place into an oven set to 160°C / 140°C fan / gas mark 3 for 5 hours
Once cooked, remove the foil then pour off the cooking liquid into a clean pan
Add the redcurrant jelly, mint sauce, maple syrup and pomegranate molasses into the sauce then reduce over a high heat until it thickens and coats the back of a spoon
Use the glaze to generously baste the lamb, then return to the oven uncovered for a further 30 minutes
Baste the lamb a few times with the glaze during this cooking time to create a delicious sticky coating
Once cooked remove the lamb from the oven and leave it to rest for a further 30 minutes