Ingredients
1 leg of lamb - approx 2 kgs
3 onions, chopped
4 carrots, chopped
4 cloves of garlic, chopped
1 tbsp olive oil
1 cup white wine
1 cup chicken stock
2 bay leaves
Salt to taste
Method
Preheat the oven to 120C (100C fan forced).
In a frying pan, heat the olive oil and brown all sides of the leg of lamb.
Place the lamb into a large casserole dish. Add the onions, carrots, garlic, wine, stock, bay leaves and salt. Cover with a lid.
Cook in the oven for 5 hours, turning the meat twice. The meat is done when it comes away easily with a fork.
Remove the lamb to a large serving dish and, using a slotted spoon garnish with the vegetables.
Remove the sauce to a frying pan and over a medium heat simmer for 10 minutes until the sauce reduces. Transfer to a serving jug or gravy boat.
Serve with mashed potatoes. The lamb should be so tender you can serve it with a spoon!
