Preheat oven to 325F and rub the lamb shoulder with olive oil, herbes de Provence, salt, and pepper.

Poke slits in the meat and tuck in slivers of garlic.

Place in a roasting pan and pour the wine and broth around the lamb.

Cover tightly with foil and roast for 2.5 hours.

Uncover and roast 30 more minutes until browned and fall-apart tender.

Rest 10 minutes, then pull into chunks and serve with the pan juices.