The lamb shoulder roast is one of my favorite cuts. It is full of flavor and potential which all can be unlocked with a low and slow cook. This is a cut that in my opinion has to be slow cooked, there are too many different thicknesses and bones to be able to cook it evenly otherwise and you would risk really over cooking and drying out certain parts while undercooking others. We love slow roasting meat, it fills the house with the most delicious aroma and the timing isn't fussy so it will be finished whenever you're ready to eat.
1 lamb shoulder roast (any roast or shanks will work)
6-7 cloves of garlic cut into slivers
3-4 sprigs of fresh rosemary
1t coarse salt
1T olive oil
1/2c red wine
1-2 onions (rough chopped)
3-4 potatoes (halved or quartered)
Preheat the oven to 275F. Using a paring knife cut straight down into the shoulder about an inch deep every inch or so. In each slit stuff a sliver of garlic and a few rosemary leaves. Sprinkle the salt and olive oil over the top and place on a bed of potatoes, onions, or both. Add the wine and water to the pot, cover with a tightly fitted lid, and cook for 5-8 hours.