1 tbsp olive oil
Salt and black pepper
8 garlic cloves, whole
5 sprigs of fresh rosemary
2 red onions, peeled and quartered
3 carrots, peeled and roughly chopped
2 celery stalks, chopped into pieces
1 large leek, trimmed and chopped into pieces
2 fresh bay leaves
1 tsp dried thyme
2 400g tins of plum tomatoes
1 750ml bottle of red wine
1 Preheat the oven to 200°C/180°C fan/gas mark 6. Rub the lamb with oil, salt and black pepper, and place it into a deep roasting tray.
2 Add the garlic, rosemary, onions, carrots, celery, leek and bay leaves to the tray, then sprinkle with the thyme. Pour the tinned tomatoes over the top, followed by the wine.
3 Cover the tray tightly with a double layer of tin foil and put it into the oven. Immediately reduce the oven temperature to 170°C/150°C fan/gas mark 3 and cook for four hours, or until the lamb is fork-tender.
4 Shred the lamb and remove the bones, then put half of the meat and sauce aside for Tuesday. Serve the remainder of the lamb with the vegetables, including the roasted garlic cloves.