Serve this braise with a crisp salad. Begin this recipe a day ahead.
2.4 kglamb leg, cut into large pieces (about 12cm; see note)1 tspcumin seeds1 tbsplard, ghee, duck fat or coconut oil1large onion, coarsely chopped3carrots, coarsely chopped2celery stalks, coarsely chopped6garlic cloves, coarsely chopped250 mldry white wine175 ml(¾ cup) homemade chicken stock3rosemary sprigs2fresh bay leaves1 tspcelery seeds4parsnips, chopped crossways into thirds4Jerusalem artichokes, halvedTo serve:green salad (optional)
Preheat oven to 90C or lowest setting. Score the fat of the lamb and rub cumin, sea salt and freshly cracked pepper into the score marks.
Heat fat in a large frying pan over medium-high heat, add lamb in batches and brown on all sides (3-5 minutes). Transfer to a large roasting pan fat-side up and set aside. Add onion to frying pan and stir occasionally until caramelised (2-4 minutes). Add carrot, celery and garlic and stir occasionally until slightly softened and starting to colour (2-4 minutes). Add wine, stock, herbs and celery seeds, bring to the boil, season to taste and pour over lamb. Add parsnip and Jerusalem artichoke, cover with a lid or tightly seal with foil, and braise in oven until lamb pulls apart easily (10-11 hours), then serve.
Note Ask your butcher to cut up the lamb leg