From the pen of Patricia Wells

6 medium onions, quartered
6 carrots, peled and quartered
1 whole head of garlic, cloves peeled and halved
6 bay leaves
1 bunch of fresh thyme, or several teaspoons dried
1 leg of lamb, bone in 6 to 7 lbs
salt and pepper
2 bottles dry white wine
5 lbs large boiling potatoes, peeled and quartered
5 tomatoes, peeled, cored, seeded and chopped

Preheat the oven to 425 F
Layer the onions, carrots, garlic, bay leaves and thyme on the bottom of a
covered nonreactive roaster large enough to hold the lamb. Place the lamb
on top and roast, uncovered, for 30 minutes. Remove the roaster from the
oven and generously season the lamb with salt and pepper. Return it to the
oven and roast it for 30 minutes more.
Remove the roaster from the oven, place it on the stove, slowly pour the
wine over the lamb, cover and bring the liquid to a boil. Return the
roaster to the oven and roast until the meat is very tender, still juicy,
and falling off the bone. Timing will vary according to the size and age of
the leg of lamb. Once the wine has been added it will generally take 4 to 5
additional hours. One hour before serving bury the potatoes and the
tomatoes in the liquid, cover and roast until the potatoes are cooked
through. Yield 12 servings.