Lamb and Lemon Stew

4 tbsp olive oil
1 1/2 kg boned lamb shoulder
1 small onion
2 bay leaves
1 tsp rosemary
5 cloves garlic, 4 minced, 1 whole
1 tsp thyme
500ml hot chicken stock
150ml white wine
1 lemon, zested2 tsp parsley

Cut the lamb into large chunks and put into a large dish, stir in 2 tablespoon olive oil and bake at 220 degrees centigrade for 20 minutes. Meanwhile, heat the remaining oil in a frying pan and gently cook the onions for 5 mibutes then add the minced garlic. Add the bay leaves, rosemary and thyme. Pour in the wine and stock, bring to a simmer then pour over the lamb. Cover well with foil and bake for 90 minutes at 140 degrees centigrade. Meanwhile crush the remaining garlic and mix with the lemon zest and parsley, add to the stew and stir well.