Preheat oven to 210°C for fan assisted or 230°C for ovens
without a fan (gas 8).
Rub the lamb leg with a little olive oil and sea salt then
roast until golden in a large casserole dish.
Sauté the vegetables in a pan until caramelised around 5
minutes then pour in the wine and stock.
Bring to the boil, thicken with a little cornflour mixed with
cold water then pour over the lamb in the casserole dish, pop on a
tight-fitting lid and place in the centre of the oven on 100°C for
fan assisted or 120°C for ovens without a fan (gas ½).
Cook for 7 hours.
To finish the sauce, transfer the meat and vegetables to a
serving dish, strain the sauce into a clean saucepan then boil the
liquid to reduce by 50% until rich and glossy, check seasoning and
pour over the lamb leaving half the sauce back to serve
Tendergreen beans tossed in a little butter and steamed new