And lots of garlic – two heads in the pan with the other odds and ends of veggies, and one head’s worth of cloves inserted into slits cut into the shoulder. I had some sprouts, a little bit of cauliflower, onions, carrots, celery, and a few dried red chilies. I added potatoes cut into largish chunks after taking this photo.It all cooked, covered, in a 350 oven until the internal temps hit 195. I took everything out and made gravy with the addition of broth to the drippings, using corn starch as a thickener. I discarded the celery because it was all yuck. The sprouts were edible but soggy. The gravy was excellent.