1Salt, pepper, sear all sides in roasting pan, remove and hold
2Sear veggies to a deep brown
3Deglaze pan with red wine
4Return meat to pan
5Add as much stock as needed to cover lamb
6Bring to a simmer, cover, braise at 325 for at least 4.5 hours
Note 1: Use the smallest container that makes sense for the meat so less stock is needed thus a bolder flavor
Note 2: Finished product is substantially better when allowed time to cool and set overnight in braising liquid.