Leg of lamb. Bottle dry red wine.1/4 cup of
 brandy.Garlic. Rosemary. Thyme. 2 bay
 leaves. 
1 large diced carrot. Olive oil. Chopped
 onion1 tablespoon butter. Stock.


Combine the wine, brandy, garlic, herbs, oil 
 and vegetables in a mixing bowl, add the 
lamb and turn it in the marinade to coat.
Cover the bowl and refrigerate for one or two
days, turning the lamb occasionally.


Take out the lamb (leave until it is at room 
temperature) reserve the marinade and 
dry the lamb with paper towels. Heat the oil
 and butter in a deep frying pan and turn and
brown the lamb. Place in the casserole and
pour over the marinade topping up with stock
to the half way level. Wedge on the casserole
lid with foil and place in a medium to hot oven.
Baste every half hour for about 4 hours. 
Remove the lid and foil and cook for a further 
hour until it is very tender.