Gigot Ou Epaule De Pre-Sale Braise (Lamb)

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6 to 7 pound leg of lamb 3 to 4 tablespoon cooking oil a heavy fireproof casserole or covered roaster 2 large sliced carrots 2 large sliced onions 2 cups dry white wine 1/2 teaspoon salt 1/4 teaspoon pepper 3 to 4 cups beef stock or beef bouillon 4 parsley sprigs 1 bay leaf 1 teaspoon rosemary 3 unpeeled cloves garlic 3 tablespoon tomato paste aluminum foil preheat oven to 350F (177C) Brown the lamb on all side, this will take 15 to 20 minutes. Remove to a side platter. Then brown the vegetables for 2 to 3 minutes. Remove them with a slotted spoon to the platter. Pour out the browning fat. Add the wine and boil it down rapidly, scraping up coagulated browning juices, until reduced by half. Season the lamb and place it, fattiest side up, in the casserole dish or roaster. Surround it with the vegetables. Pour in enough stock or bouillon to come 2/3 of the way up the meat. Stir in the herbs, garlic, and tomato paste. Bring to the simmer on top of the stove. Lay aluminum foil over the top of the casserole, then the casserole cover. Place in lower third of the oven and regulate so liquid is maintained at a slow simmer. Turn and baste the meat every half hour. Takes 3 1/2 to 4 hours for leg of lamb takes 2 1/2 hours for shoulder of lamb