Mediterranean Lamb - cooking recipe

Ingredients

2 kg leg of lamb, bone in
1 (140 g) can tomato paste
250 g sliced fresh mushrooms
2 cloves garlic, crushed
2 onions, chopped
2 cups chicken stock
1/2 cup red wine
1 dash fresh rosemary
1 teaspoon paprika
salt & pepper

Preparation

Cook the leg of lamb in a slow oven for 1 1/2 hours.
Mix the remaining ingredients together.
Pour this mix over the lamb, and cover with a lid or foil.
Cook for a further 1 1/2 hours in a slow oven.
Slice the meat thickly and serve with the sauce-it may need to be reduced a little before using.