Easy and tasty slow-cooked lamb shoulder recipe

Soak the shoulder in a bowl of water for half an hour.

In a bowl, mix the oil, wine and water. Stir with a fork or whisk.

Place the shoulder in an ovenproof dish. Season all over with pepper and salt.

Add the two heads of garlic to the pan. Then pour the mixture of water, oil and wine over the top.

Place the tray in the oven, preheated to 240º C. Then, bake for half an hour without turning it.

Peel and cut the potatoes into 1 cm thick slices and the onion into julienne strips.

Remove the tray from the oven. Remove the shoulder for a moment and place the baked potatoes in the base of the tray along with the onion. Season with a pinch of salt.

Place the shoulder on top of the potatoes and turn it over for the first time. Put it back in the oven.

Keep an eye on the oven, and when it is drying out, add water with white wine or just water. Baste from time to time with the same broth as the roast and turn it over when you see it is browning. The total cooking time is approximately two hours.

Before turning off the heat, leave the lamb shoulder with the skin side up and add some water.

Serve hot with broth. Enjoy!