Another slow roast lamb recipe

I love slow roast lamb for the tougher cuts of meat. Possibly I prefer it to lamb chops... not sure, tricky one.
This is a recipe for roasting with veg. Here is another using stock.

Shoulder or lamb (bone in or not) approx 1.5 kg (but doesn't really matter, just scale up or down the stock and wine)
300 ml white wine
300 ml chicken stock
2 onions
4 clove of garlic

Chop the onion and put in to an oven proof dish with a lid - should be big enough to fit the lamb joint in comfortably but not tooo big as you want the stock to be reasonably deep.
Put the lamb on top and pour over the wine and stock
Season with salt (you can add more later so don't go mad)

Put the lid on the dish and place in a hot oven for 30 mins
Turn the temperature down to about 150 and cook for a further 3.5 hours.
Check occasionally that the stock is boiling very gently and turn the temperature up or down accordingly.

Serve with roast or mashed potatoes and veg. There is a lot of gravy/sauce so you need plenty of potato to soak it up!

No photo as I had a bit to drink so I forgot. Looked and tasted delicious.