Preheat oven to 150°C.
With a small sharp knife pierce holes in the lamb and push the garlic and rosemary into the holes leaving just the tips of the rosemary sticking out.
Rub the lamb with the salt, pepper and oil and sear in a hot pan on all sides until nice and brown.
Place the lamb in a deep sided roasting dish on top of the carrots and onions.
Pour the wine into the pan that you seared the lamb in and bring to the boil to evaporate the alcohol.
Add the wine liquid into the roasting dish with the lamb along with half a litre of water.
Cover with tin foil and cook in the oven for four hours. Check the meat after three hours and baste and cover again with the foil. Return to the oven for the remaining hour until the meat is falling off the bone.

Serve with your favourite sides, mint jelly and salsa

Recipe inspired by Norka Mella Munoz for recipes.co.nz Link here