an easy meal: braised lamb shoulder

Took this from Gourmet Traveller's 2010 annual. Made a couple of modifications: got to have garlic.

Cut a kilo of boneless lamb shoulder into 3 x 3 x 3 cm chunks. Season with salt and pepper. Brown in a pan. Set aside. Add to the pan--no need for oil, the rendered lamb fat will serve as a good frying medium--two diced onions. Fry until soft and then add 3 diced tomatoes, a couple of tablespoons of tomato paste, the lamb, a whole bulb of garlic and a bottle's worth of dry white wine. Bring to boil and then reduce to a simmer. Stick a lid on the pan and cook until the lamb is tender. This should take 60-90 minutes. Add 300 g green beans (top and tailed) to the pan and cook for 12-15 minutes. Add chopped dill and parsley and simmer for a good 30 minuttes, with the lid off, until the sauce has reduced. Scatter with extra herbs and jack with a little lemon juice.

Too, of course this would work with other secondary cuts: neck or shanks or whatever. Some diced up forequarter on the bone. Whatever you had on hand. Could even use goat, really. Maybe mutton. Only then you'd probably be cooking at 90-120 minutes instead of 60.