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1
(You need one shallow and one deep baking tray, or one large roasting pot with a lid.
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2
).
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3
Take the meat out of the refrigerator and leave (covered) for 30-40 mins to reach room temperature.
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4
Pre-heat the oven to 250C
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5
Peel and quarter the onion.
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6
Pour the olive oil into the shallow dish and put in the oven for 5-6 mins to heat.
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7
Add the onions, potatoes, carrots and garlic and stir until all are well covered with the oil.
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8
Roast at 250C for half an hour.
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9
Remove from the oven and put aside.
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10
Rub a few drops of oil into the meat with your hands.
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11
Season well and place in the deep baking tray (or pot) and sear it, uncovered, for 30 mins at 250C
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12
Remove from the oven, drench with the wine and sprinkle one each of the herb sprigs (or half the dried amount) over the meat.
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13
Cover the tray with foil, making sure it does not touch the meat, or put the lid on the pot.
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14
Reduce the heat to 170C and roast for 1.5 hours.
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15
Remove from the oven, add the roast vegetables and the rest of the herbs and return to the oven uncovered for another 1.5 hours.
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16
Remove the garlic cloves, cover and leave to rest for 15-20 minutes.
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17
Drain the liquid through a sieve into a saucepan, squeeze the garlic cloves to.
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18
obtain the soft centers and add to the pan, boil while stirring with a whisk to dissolve the garlic until reduced to half (about 5-6 mins).
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19
Serve with the vegetables and the sauce.
