5- 6 pound leg of lamb, boned and tied. Bones cut into small pieces
Kosher salt and freshly ground pepper
3 medium sized onions, each stuck with 2 cloves
3 carrots split lengthwise
8 cloves garlic
1/2 cup of olive oil
1 tsp dried thyme
1 bay leaf
1 sprig parsley
4 or 5 ripe tomatoes, peeled and coarsely chopped
1 cup of red wine
Chopped parsley for garnish
Put the, bones, carrots, garlic and onion in a plastic bag and pour the olive oil . Marinate for 1/2 hour
Rub the leg with salt and pepper and arrange on a rack in a roasting pan
Surround with bones, onion, carrots and 5 garlic cloves
Roast in a 400 oven for 30 minutes, then reduce heat to 350 and roast an additional 30 minutes
Set oven for 200
Transfer the lamb to a braising pan ,add the remaining 3 cloves of garlic, 1 tsp salt and pepper, thyme, bay leaf, parsley, tomatoes and bones and vegetables from the roasting pan
Rinse the roasting pan with red wine and add to braising pot
Cover pan tightly and cook in 200 oven for 6 hours
Transfer to a hot platter and remove th strings
Discard bones and bay leaf and skim excess fat from pan juices
Sprinkle sauce with chopped parsley
Serve with sauce and cooked white beans
need a recipe for cooked white beans
