Peel the shallots. Brush the Jerusalem artichoke well under cold running water and cut into large pieces (small tubers can remain whole). Store in lemon water until further processing so that the pieces do not turn brown. Just rinse the garlic, it stays in the skin.
Prepare a paste from salt, coarsely ground / crushed pepper and olive oil. Rub the leg of lamb well with it and fry on all sides in an ovenproof saucepan. Take out and set aside for a moment.
Fry the Jerusalem artichoke, shallots and garlic in the lamb pot, deglaze with half of the white wine, put the lamb back in the pot, add the herbs and put the pot in the oven at 220 degrees for 30 minutes. Then reduce the temperature to about 160 degrees and pour in the rest of the wine and the Pontack sauce.
Cook the leg for about two and a half to three hours, turning two or three times and pouring the mixture of wine, sauce and meat juice over it. Cover the leg at least halfway through the cooking time.
The leg is done when the meat can be easily removed from the bone.
If you like, you can make a sauce from the gravy. You can also just dip the gravy with bread and serve the leg without any other side dishes.
Otherwise, potatoes or a Jerusalem artichoke and apple gratin go well with it.
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