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Slow-cooked lamb With Onions and thyme

You're in for a treat! Imagine falling-off-the-bone lamb, slow-cooked to perfection with onions and thyme. It's a culinary adventure you'll want to repeat.
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Servings 4

Ingredients
  

  • half a leg of lamb about 1.25kg/2lb 12oz
  • 1 kg onion about 4 large ones
  • handful of thyme sprigs
  • 300 ml red wine
  • large handful parsley

Instructions
 

  • Method
  • STEP 1
  • Firstly, prepare the lamb. Heat oven to 160C/fan140C/gas 3. Wipe the meat all over and season well. Heat 3 tbsp of olive oil in a large heavy flameproof casserole, add the meat and fry all over on a fairly high heat for about 8 mins, turning until it is evenly well browned. Remove to a plate.
  • STEP 2
  • Thinly slice the onions. Add to the pan and fry for about 10 mins, until softened and tinged with brown. Add a few of the thyme sprigs and cook for a further minute or so. Season with salt and pepper.
  • STEP 3
  • Sit the lamb on top of the onions, then add the wine. Cover tightly. Bake for 3 hrs. You can make to this stage up to 2 days in advance, then reheat for 45 mins.
  • STEP 4
  • To finish off, strip the leaves from 2 thyme sprigs and chop them with the parsley. Scatter over before serving.