Rosemary and Thyme Braised Lamb Shoulder

Name: Rosemary and Thyme Braised Lamb Shoulder
Ingredients: 1 (6-pound) bone-in lamb shoulder roast, tied; 1 large head garlic, separated into cloves (about 12), peeled; 1 1/2 tablespoons kosher salt; 1 tablespoon grated lemon zest; Freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1 tablespoon minced fresh rosemary plus 1 sprig; 1 tablespoon minced fresh thyme plus 5 sprigs; 2 cups dry white wine; 2 cups water; 2 tablespoons all-purpose flour; 1/2 teaspoon minced fresh rosemary; 1/2 teaspoon minced fresh thyme; a heavy 6 1/2 - 7 quart nonreactive heavy pot with a tight fitting lid, or a heavy-duty nonreactive roasting pan with heavy-duty foil