French braised lamb
Preheat the oven to 180°C/350°F/Gas mark 4.
Put the lamb in a flameproof casserole dish with the onion, garlic, herbs, stock and wine. Season with salt and pepper. Bring to the boil, cover and transfer to the oven. Cook for 1 1⁄2 hours.
Add the remaining vegetables and return to the oven for a further 45 minutes or until the meat is falling off the bone and the vegetables are tender.
Lift out the lamb. Remove the meat from the bone and cut into neat pieces, discarding the bone and any remaining fat. Skim off any fat from the surface of the casserole. Spoon everything into six warmed serving bowls and serve immediately.