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Slow-Cooked Mediterranean Lamb

Ingredients

• 1 tbsp extra virgin olive oil
• 2.7kg leg of lamb, excess fat trimmed, fat scored
• 2 brown onions, sliced
• 2 red capsicum, deseeded, thickly sliced
• 4 garlic cloves, thinly sliced
• 125ml (1/2 cup) white wine
• 375ml (1 1/2 cups) Massel Chicken Style Liquid Stock
• 8 sprigs fresh thyme, plus extra to serve (optional)
• 3 fresh or dried bay leaves
• 400g can baby roma tomatoes
• 80g (1/2 cup) pitted kalamata olives
• Fresh parsley leaves, to serve
• Crusty bread, to serve

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