In a pot or a pressure cooker, pour some oil, enough to cover the bottom, turn on the heat and when it heats sauté the meat.

Cut the onion into slices and add it as soon as the meat changes color.

Add the cloves of garlic as well, whole, season with salt and pepper and mix.

Stir in the wine and allow the alcohol to evaporate. Add as much water as is needed to cover the meat and let it boil for about 45 minutes (for the pressure cooker, it takes longer in a regular pot), depending on the meat.

Then remove the meat and place it at the center of your baking tray. Cut the potatoes into large chunks or any way you like and add them to the stock of the meat.

Boil for about 10 minutes, just so that the potatoes get tender. Take care so that they don't break apart.

Spread them around the meat in the baking tray. Pour in the stock and add salt and pepper if necessary as well as the lemon juice and some oregano.

Cover the meat with aluminum foi so that it doesn't dry while the potatoes get gloden brown and bake for about 25 minutes at 180°C.