Stuffed leg of lamb with rosemary and pine nuts

Name: Stuffed leg of lamb with rosemary and pine nuts
Ingredients: 2kg quality whole leg of lamb; 1 whole bulb of garlic; ½ bunch fresh flat-leaf parsley; ½ bunch fresh rosemary, leaves picked, a few sprigs left whole; 4 anchovy fillets; 100g ciabatta, torn into chunks; a large handful of pine nuts; a large handful of green olives, stones removed and roughly chopped; zest and juice of 1 lemon; sea salt and freshly ground black pepper; olive oil; 2 onions, peeled and roughly chopped; 2 carrots, roughly chopped; 2 sticks of celery, roughly chopped; a bottle of red wine; 1 heaped tablespoon flour; 1 litre organic chicken or vegetable stock