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1
Use an oven proof cooking pot with good fitting lid.
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2
Heat oven to 150c.
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3
Squeeze all the lemons, rub lemon juice over the meat. Work some of the dried oregano into the meat.
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4
Place all the meat in the pot and pour in the remaining lemon juice.
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5
Sprinkle the rest of the herbs onto the meat.
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6
Remove the papery skin from the garlic bulb and slice it in half across its waist.
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7
Nestle both halves of the garlic down into the pot.
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8
Add a little salt and pepper, add the olive oil.
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9
Finally add wine or water and seal the pot (use foil to create a good seal under the lid). Don't add potatoes yet!
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10
Cook for about 3 hours, checking after two hours to make sure its not dried out. You should find the meat sitting in a inch or two of juice. If you have more than couple of inches of juice then drain a little off and set aside in case you want to add it back. Spoon some of hot liquid over exposed meat to keep it moist.
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11
Prepare potatoes just before the 3 hours is up. These should be peeled and sliced in half along their length. Don't be tempted to cut them potatoes further!
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12
After 3 hours cooking add the potatoes on top of the meat, dont push them down hard into the juice. Sprinkle a small pinch of salt on them and reseal the pot. Put back in the over for about an hour and quarter but turn the temp up a little to 160c. The potatoes should be cooked but not falling apart.
