7-Hour Leg of Lamb

10 Serves
6 Onions; quartered
 6 Carrots; quartered
1 Whole Head Garlic; cloves peeled & halved
6 Bay Leaves
1 Bunch Thyme; fresh (or 1 Tbsp. dried thyme)
One 6-7 lb Leg Of Lamb, bone in
Salt & Pepper
2 Bottles White Wine
5 lbs.  Potatoes,peeled & quartered
5 Tomatoes concasse, chopped
Layer onions, carrots, garlic, bay leaves and thyme on bottom of covered roasting pan large enough to hold lamb.

Place lamb, fat side up, on top. Roast uncovered in preheated 425F oven 30 minutes. Remove roaster from oven. Generously sprinkle lamb salt and pepper. Return to oven and roast, uncovered 30 minutes. Remove roaster from oven and place on top of stove. Slowly pour wine over lamb. Cover and bring to boil.

Return roaster, covered, to oven and roast until lamb is very tender, still juicy and falling off the bone, about 4 to 5 hours. Timing will vary according to size of lamb and roasting pan used. Check lamb occasionally, reducing heat if lamb begins to burn or liquid is evaporating too quickly.

Toss potatoes and tomatoes in liquid in roasting pan. Cover and roast about 1 to 1 1/4 hours until potatoes are cooked through. Lamb should be moist, tender and falling off bone.