French Braised Lamb

(SERVES 6)

• ½ small leg of lamb, about 900 g/2 1b, trimmed of all fat
• 1 large onion, cut into thick wedges
• 2 garlic cloves, crushed
• 5 ml/1 tsp dried Herbes de Provence
• 600 ml/1 pt/ 2 ½ cups lamb or chicken stock, made with 2 stock cubes
• 60 ml/4 tbsp red wine
• Salt and freshly ground black pepper
• 3 large leeks, cut into chunks
• 450 g/1 1b small potatoes, scrubbed

Put the lamb in a flameproof casserole (Dutch oven) with the onion, garlic, herbs, stock, wine and seasoning. Bring to the boil, cover and transfer to a preheated oven at 180degree C/350degree F/gas mark 4. Cook for 1 ½ hours. Add the remaining vegetables and return to the oven for a further 45 minutes or until the meat is falling off the bones and the vegetables are tender. Remove the meat from the bones and cut into neat pieces, discarding any remaining fat. Skim any fat from the surface of the casserole. Spoon everything into six warmed soup bowls and serve.