Method:
1.
Preheat your oven to 110°C.
2.
Remove the lamb from the fridge, season all
over with salt and allow to come up to room temperature.
3.
Heat the olive oil in a large flameproof
ovenproof dish (with a lid) on high heat, add the lamb and brown on all sides.
Remove from the dish and set aside.
4.
Add the carrot and onion to the dish and
sauté for 3 minutes. Stir in the garlic, rosemary and bay leaves and cook for 2
minutes until fragrant. Deglaze with the red wine and flambé. To flambé, tip
the pan carefully away from you but towards an open flame, allow the vapours to
ignite and keep the pan at arm’s length. Allow the alcohol to burn off
naturally before you continue cooking. Pour in the veal stock and tomatoes and
stir to combine. Return the lamb to the dish, spoon some of the sauce over the
top and cover with the lid. Roast for 5 hours until the lamb is falling off the
bone. Remove from the oven, carefully transfer the meat to a warm plate and
cover with foil. Allow to rest for 30 minutes.
5.
For the gravy, sieve the liquid and
vegetables remaining in the dish into a small serving dish.
6.
Before presenting to the table, remove the
bones from the lamb. Serve as a shared plate, allowing guests to take spoonfuls
of the butter-like lamb themselves, with the gravy on the side.
7.
Serve with butternut squash, red kale and Persian fetta.