3 tablespoons Bartenura Olive Oil

1 boneless lamb shoulder roast (about 4 and 1/2 pounds)

1 tablespoon dried oregano

2 teaspoons dried thyme

1 teaspoon crumbled dried rosemary

3/4 teaspoon salt

3/4 teaspoon pepper

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

4 cloves garlic, chopped

4 cups button mushrooms, stemmed and sliced

1 bottle (750 ml) Baron Herzog Chenin Blanc or other dry white wine

1 can (398 ml) tomatoes (or 1 and 1/2 cups)

2 bay leaves