Peel garlic. Cut 2 cloves into slices and press remaining.
Wash leg of lamb, pat dry and season with salt, pepper, crushed garlic and herbs. Sear in a roasting pan in 4 tablespoons of hot oil.
Preheat oven to 80°C (approximately 175°).
Pour in wine, cover and cook for approximately 5 hours.
Baste with pan juices often.
Peel potatoes, carrots and shallots. Coarsely chop. Place everything in a pan with remaining oil, saute and then add to roasting pan. Season and cook for about 30 minutes. Remove lamb and season vegetables and gravy to taste.
Saute garlic slices until golden yellow in a little oil.
Cut lamb into slices and serve with vegetables and gravy. Garnish with garlic slices.