Slow Provencal Lamb
INGREDIENTS
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1 lamb shoulder (about 4 1/2 pounds/2 kg), cut into large chunks
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Kosher salt and freshly ground black pepper
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3 tablespoons olive oil
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3 onions, peeled and sliced
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6 plum tomatoes
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About 1 1/2 cups/375 ml red or white wine
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1 cup/250 ml veal stock
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3 bay leaves
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2 branches fresh rosemary
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1 bouquet fresh thyme
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1 head garlic, broken into peeled cloves
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1 pound/450 g eggplant, cut into chunks
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1 pound/450 g red peppers, seeded, cut into strips
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1 pound/450 zucchini, cut into chunks
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