Rosemary & Thyme Braised Lamb Shoulder, but here's how we did it:
about 3 lbs lamb shoulder
1/2 tbsp kosher salt
lemon zest (1/2~1 tbsp)
1/4 tsp pepper
1/2~1 tbsp chopped fresh rosemary plus 1 sprig
1/2~1 tbsp chopped fresh thyme plus 2-4 sprigs
about 1 cup chopped carrot
about 1 cup chopped onion
1 & 1/4 cup dry white wine
1 & 1/4 cup water
Mix together salt, lemon zest, black pepper, rosemary, and thyme. Make some slits in the lamb shoulder. Rub the herb mixture all over the lamb. Add a little olive oil to a Dutch oven and sear the lamb. Remove browned lamb. Saute onion & carrots. Place lamb back in pot. Add wine, water, and fresh herb sprigs. Cover tightly and cook in 350 oven for 4 hours.
Transfer lamb to platter and cover with foil. Skim off fat from liquid remaining in pot. Remove herb sprigs. Whisk in about 1 tbsp flour until smooth and bring to a boil. Whisk until thickened. If desired, stir in additional fresh herbs (about 1/4 tsp each).
Slice/pull apart lamb and serve with gravy.