Seven-hour braised leg of lamb

Season the deboned leg of lamb heavily with salt and pepper; tie it with butcher twine.

Prep onions, garlic and carrots for the braise.

Sear the meat a few minutes on all sides, fat side first; remove it.

Sear the vegetables with tomato paste and bouquet garni.

Deglaze with white wine and reduce by half; add chicken stock and cook down a little.

Return the roast and braise in the oven seven hours.

Save the cooking liquid to make the sauce; serve with spicy roasted potatoes.