Prepare all the vegetables, starting from the onion to be cut into slices (1). Then cut into slices also the carrot (2), after have peeled, and zucchini (3) after washing carefully.
Cut into four parts the leg of lamb (4) following the splits executed from your butcher. So in a clay pot pour five tablespoons of extra virgin olive oil (5) and let them warm up before add the lamb (6).
Start to brown the lamb, making him take a little bit of color and turning often for a few minutes (7). Then add half a tablespoon of flour (8) and let it cook a few minutes more before add the onions (9). Add still a little bit of flour and let simmer over very low heat.
Now then add the white wine (10) and stir well a couple of minutes, and also add the slices of carrots (11). Also add spices to roast (12), salt lightly and let go for about an hour over low heat.
About 15 minutes before the end of cooking also add the zucchini slices (13), raise the heat slightly and let it finish cooking (14). Once ready add pepper (15) and parsley that you had already chopped, then served in the table piping hot.