Artichoke Stuffed Leg of Lamb with Red Wine Gravy

Name: Artichoke Stuffed Leg of Lamb with Red Wine Gravy
Ingredients: 2 onions, roughly chopped; 2 celery sticks, roughly chopped; 2 carrots, trimmed and roughly chopped; 2 bay leaves; 2 kg boned and rolled leg of lamb (ask the butcher to save the bones); 75 g fresh breadcrumbs; 125 g marinated artichoke hearts (drained weight), roughly chopped; 50 g pine nuts, toasted; Small bunch parsley, leaves picked and finely chopped; 4 garlic cloves; Finely grated zest and juice 1 lemon, keep separate; 1 medium egg, beaten; 1 tbsp. olive oil; 2 tbsp. plain flour; 150 mL red wine; 500 mL hot chicken or vegetable stock; 2 tbsp. redcurrant jelly; Kitchen string