Slow-Cooked Shoulder Of Lamb With Roasted Veggies - cooking recipe

Ingredients

2 1/4 kg lamb shoulder
olive oil
sea salt
fresh ground pepper
1 head garlic, broken into clove
fresh rosemary sprig
2 red onions, peeled and quartered
3 carrots, peeled and chopped
2 sticks celery, cut into pieces
1 large leek, trimmed and cut
800 g tinned whole tomatoes
2 bay leaves
fresh thyme sprig
4 ripe tomatoes, quartered
750 ml red wine

Preparation

Preheat oven to 200\u00b0C (400\u00b0F).
Rub leg with oil, salt and pepper.
Put into roasting tray.
Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
Tuck remaining herbs under the meat.
Pour tinned tomatoes over the top, followed by the wine.
Cover tray tightly with double layer of foil.
Put into oven, turning down temperature to 170\u00b0C (300\u00b0F).
Cook 3.5 to 4 hours.