Slow-cooked shoulder of lamb with roasted vegetables

INGREDIENTS

• 2.25 kg quality shoulder of lamb, bone in
• olive oil
• sea salt
• freshly ground black pepper
• 1 whole bulb garlic, broken into cloves
• 1 handful fresh rosemary sprigs
• 2 red onions, peeled and quartered
• 3 carrots, peeled and roughly chopped
• 2 sticks celery, cut into pieces
• 1 large leek, or 2-3 baby leeks, trimmed and cut into pieces
• 1 handful ripe tomatoes, halved
• 2 fresh bay leaves
• 1 handful fresh thyme sprigs
• 2 x 400 g tinned plum tomatoes
• 1 bottle red wine