For the 7-Hour Lamb
- One lamb shoulder or leg (personal preference, I used shoulder)
- One bottle dry white wine
- One or two bay leaves
- Some yellow onions
- A lot of fingerling potatoes
- Some carrots
- Extra stock, any kind
I poured the wine over the lamb Friday night, to marinate, coating the meat with peper each time I turned it (which happened whenever I remembered). The next morning, I poured it onto my chopped veggies while I browned the lamb on all sides in a roast pan over high heat, then tossed everything into the roast pan, made sure the meat was covered halfway with the extra stock, and tossed the whole thing (meat, veggies, wine, stock, herbs) into a pre-heated 250 degree oven.
I basted when I remembered too, which to be honest was every half hour, because I am anxious and OCD--I wanted to pull it out and eat it about four hours in.
To serve, pull apart with two forks. It actually fell away from the bone when I moved it out of the roast pan onto my serving dish.