Method

1. Mix the rosemary, marjoram, garlic, salt and pepper together and stir in 2 tablespoons of olive oil. Rub the lamb with the mixture.
2. Saut\u00e9 the onions in a large casserole over medium heat, pop in the bay leaves, pour in the water and wine.
3. Add lamb, cover and cook in oven at 130\u00ba for 5 hours, adding more water if necessary.
4. Slice then serve immediately and cover with the cooking juices.
5. Recommended side dishes include roasted new potatoes with lemon and bay leaves.