Ingredients: Leg (knuckle end), British lamb,, approximately 1.3kg, (3lb), Cloves garlic peeled and, slivers, Fresh rosemary broken into, sprigs, Salt and freshly ground, Onion sliced, Carrots and 2 sticks celery, Leeks finely sliced, Olive oil (1tbsp), 300 ml pot Joub?re Lamb, Light-bodied red wine ( 1/4, Fresh thyme, Redcurrant jelly (1tbsp), 400 g can Waitrose Flageolet, Cherry tomatoes halved, ...