STEP 1
Season the lamb all over. Heat the oil in a large non-stick frying pan. Add the lamb, skin-side down, and fry for 4-5 mins or until browned on both sides. Transfer to a large roasting tin.
STEP 2
Heat the oven to 170C/150C fan/gas 3. Tip the vegetables and garlic into the frying pan you browned the lamb in, and cook for 3-4 mins until browned. Transfer to the roasting tin. Tip the wine, stock, rosemary and thyme into the frying pan, bring to a simmer, then add to the lamb. Cover the tin with baking paper and foil, put in the oven and roast for 6 hrs.
STEP 3
Take off the foil and paper, carefully transfer the lamb to a platter, cover loosely and leave to rest. Strain the braising liquid into a jug. Spoon off any excess fat, tip into a pan, then simmer for 5 mins until the liquid has reduced a little. Serve with the lamb, roasties and veg.