Jamie Oliver's Slow-cooked Shoulder of Lamb with Roasted Vegetables

This recipe is from Jamie's Dinners. Its meant to serve 6-8, so you can easily have enough for a sunday lunch - ( we had it with mash, which soaked up all the juices, just great) and then make other things with the rest of the meat for one and two meals. I made it yesterday with a smaller shoulder than in the recipe, so we have enough to make in to a curry ( with the liquid and veg from the same dish) tonight. I will just added some curry powder probably, as the gravy already has a lot of flavour, maybe some spinach too though...

2 1/4 kg lamb shoulder
olive oil
sea salt
fresh ground pepper
1 head garlic, broken into clove
fresh rosemary sprigs
2 red onions, peeled and quartered
3 carrots, peeled and chopped
2 sticks celery, cut into pieces
1 large leek, trimmed and cut
800 g tinned whole tomatoes
2 bay leaves
fresh thyme sprigs
4 ripe tomatoes, quartered
375 ml red wine
Preheat oven to 200 Degrees C (400 Degrees F).
Rub leg with oil, salt and pepper.
Put into roasting tray.
Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered gralic cloves in.
Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
Tuck remaining herbs under the meat.
Pour tinned tomatoes over the top, followed by the wine. Cover tray tightly with double layer of foil.
Put into oven, turning down temperature to 170 Degrees C (300 Degrees F). Cook 3.5 to 4 hours.

To serve pull bits of meat of the bone, and serv e in bowls with the veg and mash...yum yum