Seven-Hour Leg Of Lamb

• 1 large leg of lamb, boned and rolled
• olive oil
• 12 small onions, peeled
• 2-3 carrots, peeled and cut into chunks
• 6 cloves of garlic, peeled
• 2 bay leaves
• 3-4 sprigs thyme
• 75ml brandy
• 1 bottle wine
• salt and ground pepper
• vegetable tock
• parsley to garnish

1. Preheat oven to 160C. Heat oil in a casserole dish, ideally one that fits the meat snuggle (or a large frying pan then transfer to casserole dish). Quickly brown the meat, then add the other ingredients up to and including the salt and pepper. The liquid should come 2/3 of the way up the meat; if it doesn't add more stock or water. Bring the pot to a bare simmer then cover and cook in the oven for seven hours.
2. When the cooking time is up remove the meat to a warm plate. The sauce should be well reduced; skim off any fat. Check the seasoning. You can serve with the vegetables but they will be in a state of collapse.
3. Cut the meat and cover with the sauce. Garnish with parsley. Serve with mashed potato, green vegetables and red wine.

lamb, olive oil, onions, carrots, garlic, bay leaves, thyme, brandy, wine, salt, vegetable tock, parsley

Taken from www.epicurious.com/recipes/member/views/seven-hour-leg-of-lamb-50115991 (may not work)