Slow Lamb with Baked Provençal Tomatoes

Heat the oven to 300°F/160°C. Season the lamb generously with salt and pepper, rub with the olive oil. In an oven-proof casserole just large enough to hold the lamb, brown the meat on all sides on the stovetop. Deglaze with the white wine. Lay the garlic and herbs on and around the lamb. Drizzle over the remaining oil. Bake in the oven for 4 hours, turning once at half time. Remove from the oven and serve from the casserole with the juices spooned over. This is nice served with baked tomatoes and sautéed potato slices.

Heat the oven to 400°F/200°C. Cut the tomatoes in half at the waist. Lay them cut-side up in a baking dish. Season with salt and pepper. Mix the breadcrumbs, parsley, and garlic in a small bowl and sprinkle evenly over the tops of the tomatoes. Drizzle over a little olive oil. Bake until hot and slumping, about 20 minutes.