Peel the onions cut into quarters, peel the garlic cloves, peel carrots, celery and roughly chop, and wash, trim and roughly chop the leek.
3 medium carrots, 1 bulb garlic, 2 sticks celery, 1 large leek
Cut the fresh tomatoes in half
5 large tomatoes
Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray.
olive oil, 2.5 kg lamb shoulder, 2 leaves bay, 1/2 bunch thyme
With a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each incision
1/2 bunch rosemary
Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray,
2 medium red onions
Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of tin foil and place in the oven.
800 g plum tomatoes, 1 bottle red wine
Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork.
Gently break up the meat, pull out the bones, and extract any herb stalks.
Shred the lamb, check the seasoning and serve with some crispy roast potatoes.