Preheat oven to 170 degree centigrade
or 325 degree fahrenheit.
Heat the butter in a large casserole
and seal the lamb on all sides until golden brown all over. Take out
the lamb from the casserole and put aside. Put in the carrots, cover
and simmer over low heat for 5 minutes. Add the onions, cover and
simmer for another 5 minutes.
Add the bouquet garni into the
casserole and put the lamb back in. Pour over the white wine and boil
for 3 minutes.
Transfer everything into a large deep
oven going dish.
Add 2 litres of water, garlic and
season to taste with the salt and pepper.
Cover the oven dish with aluminium
foil and carefully seal all the edges.
Put into the oven and cook for four
hours. Check every hour to ensure that the stock comes halfway up the
lamb. Add more water if necessary. After four hours, the meat should
be as soft as butter.
Carefully remove the lamb from the
oven dish and place on a serving dish.
Pass the stock through a sieve, crush
the garlic cloves into a paste and stir into the stock.
Check the seasoning and season again
if necessary. Pour the sauce on the lamb.
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