I took on board Elwyn's comment (below my oxtail stew entry) when I pot-roasted a whole shoulder of lamb for our fireworks party. (Rain washed out the fireworks, so we simply ate and drank). I browned the onions in oil in my casserole dish first, but after that followed the principle behind the oxtail stew, throwing the rest of the ingredients into the pot: lamb, 2 bay leaves, sprig of rosemary, 1 head of garlic separated into cloves, salt. I had only about 50mls of chicken stock, which I poured in along with half a chicken stock cube. You may frown - but I think the cube added richness to the sauce, of which there was plenty for eight people.
You're supposed to cook meat gently. But shoulder of lamb is very forgiving. Because I was using my heaviest pot, I started cooking the dish at gas mark 6/200C, turning it down after an hour and half - and turning over the meat - once it was bubbling. The lamb, like the oxtail, browned inside the pot.
After another 45 minutes, I put the pot on the bottom of the oven, turned up the dial to 6 again, and roasted some potatoes on the top shelf.
At the end of all that, I was able to carve the meat with a spoon and fork. I strained the sauce (squeezing the garlic into it), and returned meat and sauce to the pot, to serve as a kind of stew. It was meltingly tender.