Garlic Rosemary Lamb Shoulder

Ingredients

• 1 bone-in lamb shoulder (4-5 lbs)
• 12 cloves garlic, slivered
• 4 tablespoons fresh rosemary, chopped
• 3 tablespoons olive oil
• 2 onions, quartered
• 2 cups chicken broth
• 1 cup white wine
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F (165°C). Make small incisions all over lamb and insert garlic slivers.
2. Rub lamb with olive oil, rosemary, salt, and pepper.
3. Place onions in bottom of roasting pan. Place lamb on top.
4. Pour broth and wine around (not over) the lamb.
5. Cover tightly with foil and roast for 3.5-4 hours until very tender.
6. Remove foil for last 30 minutes to brown the top.
7. Let rest for 20 minutes before pulling apart with forks. Serve with pan juices.