Slow-Cooked Shoulder Of Lamb With Roasted Veggies

• 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

1. Preheat oven to 200u0b0C (400u0b0F).
2. Rub leg with oil, salt and pepper.
3. Put into roasting tray.
4. Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
5. Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
6. Tuck remaining herbs under the meat.
7. Pour tinned tomatoes over the top, followed by the wine.
8. Cover tray tightly with double layer of foil.
9. Put into oven, turning down temperature to 170u0b0C (300u0b0F).
10. Cook 3.5 to 4 hours.

lamb shoulder, olive oil, salt, fresh ground pepper, garlic, rosemary sprig, red onions, carrots, celery, tomatoes, bay leaves, thyme, tomatoes, red wine

Taken from www.food.com/recipe/slow-cooked-shoulder-of-lamb-with-roasted-veggies-180961 (may not work)