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