• 3 legs of lamb, trimmed
• cut the garlic into quarters, season them with salt, freshly cracked black pepper and mix them up
• take one of the lamb legs, make some holes and stuff in pieces of garlic, make sure to go in deep
• repeat for the rest of the lamb legs
• season them with sea salt and freshly cracked black pepper
• flip them around and repeat the above step
• let it rest for 10 minutes
• in a pot running on medium high temperature add some avocado oil
• sear the legs of lamb on all sides

Sauce

• take out the meat
• add a little bit of avocado oil in the pan, not too much
• add in a couple of handfuls of whole shallots and give them a quick sear
• turn the heat down to medium low
• add 400 g of tomato paste
• let it cook out in the tomato paste for a couple of minutes
• add ½ L of white wine to deglaze the pan
• let it cook off the alcohol and lift up the fond from the bottom of the pan
• let that come up to a simmer and release all of the vapour
• add 500 ml of chicken stock
• add 100 ml of good Greek extra virgin olive oil
• add 3 sticks of cinnamon
• add 12 pieces of bahar (allspice)
• add 1 tbsp of finely chopped fresh rosemary
• add a good pinch of salt
• let this get to a simmer
• nestle in the legs of lamb in your pot
• add a little bit of water but don't submerge them
• the water will evaporate again and you're gonna get a nice, thick, red sauce.
• cover this up with the lid and place it in a preheated oven, middle rack, 170℃-338℉ for 3 hours as we want the meat to fall of the bone
• after 2 hours in, remove the lid, so to get the sauce to thicken up a bit
• let it rest for 10 minutes
• ready to serve it with potatoes