Marinate lamb shoulder in a paste of olive oil and lots of garlic, seasoning, salt and pepper, resting on a few quartered onions, with a cup of water at the base of the pot.
Preheat the oven to 425F but then the moment you put it in, let it drop it to 350, covered. Three hours later, remove the lid crank it back up to 425 and let it go for about 25 minutes.
