Slow Roasted Lamb with Herbs and Mushrooms - Kosher.com

Ingredients

• 3 tablespoons Bartenura Olive Oil
• 1 boneless lamb shoulder roast (about 4 and 1/2 pounds)
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon crumbled dried rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, chopped
• 4 cups button mushrooms, stemmed and sliced
• 1 bottle (750 ml) Baron Herzog Chenin Blanc or other dry white wine
• 1 can (398 ml) tomatoes (or 1 and 1/2 cups)
• 2 bay leaves