2 tbsp rapeseed oil
100ml white wine (such as dry Chardonnay) (I used chardonnay)
1 tsp sea salt
6 black peppercorns
bouquet garni (2 bay leaves, 4 thyme sprigs, 5 parsley sprigs, 1 rosemary sprig, tied together)
4 plum tomatoes, roughly chopped
1 litre cold water (I used a litre of hot lamb stock)
2 onions, peeled
1 large carrot, peeled
1 celery stick
2 turnips, peeled (I omitted these)
8 garlic cloves, peeled
Check that the lamb is trimmed of excess fat. Preheat the oven to 110C/gas ½. Heat the rapeseed oil in a large flameproof casserole and colour the pieces of lamb over a medium heat for 5–10 minutes until lightly browned.
Season the lamb with the salt, then add the peppercorns, wine, bouquet garni and chopped tomatoes and cook, stirring, for 1 minute. Pour on the cold water to cover the lamb and bring just to the boil, then skim off any scum that rises to the surface. Put the lid on, place the casserole in the oven and cook for 1½ hours.
While the lamb is in the oven, cut each onion into 6 wedges, keeping the base intact. Cut the carrot in half lengthways and slice into 6cm lengths. Cut the celery into similar lengths. Cut each turnip into at least 6 wedges.
Take out the casserole after 1½ hours, add the vegetables and garlic and bring back to the boil on the hob. Replace the lid and return to the oven for 1 hour until the vegetables are cooked and the lamb is very tender. Taste and correct the seasoning. If you want to, and the sauce is a little thin for your taste, turn the heat up and reduce the sauce to a consistency that you prefer.