You will need:

• A joint of lamb with the bone (500g)
• A pint of red wine
• A litre of water
• 2x Onions
• 5x Carrots
• 2x Parsnips
• A stock cube (veg, lamb or mint)
• A twig or two of Rosemary

How to do it:

Its rather simple. Get a deep oven baking dish with a lid.
Place your lamb joint in the middle. A few cracks of salt and pepper. Cut up your onions and carrots and parsnips and layer them in around the joint. Pour on your pint of red wine over the joint. Boil the kettle and dissolve your stock cube in a litre of boiling water. Pour this stock over the vegetables. Now throw in your rosemary twigs.

Place in the oven on the bottom shelf (make room as the pot should be rather big and bulky) and set your temperature to a low 140 oC. And thats it. Leave for 4 hours on this low heat, then give it a quick check to make sure its all cooking well. Then increase the heat to 180 oC for a final hour, to just give it all a quick blast.

The meat should fall apart off the bone, the vegetables all soft, and the stock should be dark and rich. Its just flavour and aromatic to a T. And its low-carb! Enjoy!