This is an easy dish for people with no time. It takes 15 minutes to prepare and 3 hours to cook in the oven. When it is in the oven, you can just ignore it and do other stuff.
Cut onions, tomatoes, carrots and a marrow into largish pieces. Throw in 2 handfuls of herbes de Provence. Add 1.5 litres of water. Bring everything to a rolling boil in a Le Creuset cast iron dutch oven. You can use Staub too. Same difference.
Wok fry a 1.5kg lamb shoulder till very brown like so. Dunk it into the boiling water inside the Le Creuset cast iron dutch oven. Cover with the Le Creuset cast iron lid and pop it into the oven at 180 Deg C for 3 hours. Check after 2 hours and top up water if required.
Transfer into a shallow roasting dish. Arrange the vegetables all around. Let rest 10 minutes before serving. The lamb shoulder is a very moist cut with a lot of collagen. After 3 hours of part steam and part roast, it is both crispy and moist inside. You cannot slice this roast. You use 2 forks to pull it apart.
This is what a Le Creuset 5 quart dutch oven looks like.