Put the oyster shoulder into a large ovenproof dish and add a chopped onion, sliced carrots, chopped garlic, a sprig of rosemary, a couple of bay leaves, and lemon peel.
Season and add enough white wine and/or beef stock so it is two thirds of the way up the meat.
Cover well and place in a preheated 180°C oven for 2-3 hours or until the meat is meltingly tender.
Simply pull it apart to serve.
Any cooking liquid can be thickened lightly with a slurry of cornflour and water to make a well flavoured gravy.