Braised 5 hour lamb with wine, veg and all that

1 large leg of lamb
Salt and freshly ground pepper
Olive oil
6 rashers of thick streaky bacon
3 red onions, peeled and quartered
3 gloves of garlic, peeled and sliced
2 handfuls of mixed fresh herbs – Thyme, rosemary, bay
4 large potatoes, peeled and cut into chunks
1 celeriac, peeled and cut into chunks
6 large carrots, halved
3 parsnips, halved
1 bottle of white wine

Preheat oven to 170 . In a large casserole pot, fry your well seasoned lamb on in oil until brown on all sides. Add the bacon, onions, and garlic and continue to fry for 3 or more minutes. Throw in your herbs and veg, pour in your wine plus equivalent amount of water, bring to the boil, and tightly cover with kitchen foil. Bake in the preheated oven for 5 hours until tender, seasoning the cooking liquor to taste. To serve, pull away a nice portion of meat, take a selection of veg and serve with some crusty bread to mop up the gravy.