Bone leg for smaller pot. Trim excess fat from lamb. Cut garlic into 4 to 6 slices. Using a paring knife make enough small slits to insert slices of garlic into various parts of meat. Sprinkle coarse or kosher salt and pepper over all sides of lamb. Place in large bowl pour congnac or brandy over it. Refrigerate over night or several hours turning meat frequently. Drain meat and put it and the red wine in crock pot. Cover and cook on low 10 to 12 hours or until meat is done. If possible turn once during cooking. Makes 8 to 10 servings.