Season the lamb or goat pieces with the salt, pepper and oregano and allow to sit overnight. The next day, cut ¼ inch off the ends of each shallot.

Bring 2 quarts of lightly salted water to a boil and blanch the shallots for 30 seconds to one minute, then remove, cool, peel and reserve, keeping the shallots whole. In a large skillet, such as a 12 inch cast iron skillet, brown the lamb very well on all sides, then remove to a baking dish wide enough to accommodate them in a single layer.

Add the shallots to the pan and cook for a minute more. Add the wine to the pan, scraping up the browned bits, reduce by half, then pour the liquid and shallots over the lamb.

Lay a few 4-5 inch sprigs of fresh oregano over the top, cover the meat and shallots with a sheet of parchment, top with a lid, then bake at 275 for 2.5-3 hours or until fork-tender, checking on the meat half-way through cooking to make sure the pan doesn’t dry out.

The goal is to cook the meat with as little liquid as possible so that is gently cooks in it’s own juices and the wine.

To serve, discard the oregano sprigs if using.