Brown a half shoulder of lamb on all sides, then transfer to a deep casserole dish. Fry a chopped onion and a couple
of chopped cloves of garlic until golden, then add a glass of white wine and a couple of glasses of lamb (or chicken)
stock, bring to a boil, season with fresly ground black pepper and some chopped rosemary and pour this over the lamb.
Cover the casserole and bake in a 160°C oven for about 3 hours. After two hours, add some scrubbed whole carrots,
and continue baking for the last hour. After that time, scoop out the lamb and the carrots to a warm serving dish.
Blitz the cooking liquid to a smooth gravy with a stick blender (or pass through a sieve) and reheat before serving.
Roast potatoes and a green veg would be good to accompany!