2 Heat oil over a high heat in a medium cast iron casserole, or similar. Add vegetables, lower heat and brown (don’t char), turning often. Transfer to a plate. Increase heat to high. Drop in lamb fat side down and brown. Turn lamb over, add wine and reduce by half. Season lamb with salt and strew with herbs. Tuck vegetables in around the sides. Cover with a lid.
3 Cook for 1½ hours in oven preheated to 160°C (320°F). Baste with juices. Add ¼-½ cup water if juices are thick. Cover casserole and cook for 1 hour more, until very tender.
5 Remove crown of herbs and discard. Transfer lamb and vegetables to a heated platter and slice or gently pull apart with a knife and fork. Spoon over juices and serve with Preserved Lemon Pickle.
Preserved Lemon Pickle