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Ingredients:

• 1 shoulder of lamb bone-in
• 200 gr diced carrots
• 200 gr diced celery
• 200 gr diced leeks
• 200 gr diced onions
• 50 ml of chopped garlic
• 2 Roma tomatoes
• 4 cloves
• 2 bay leaves
• 8 ml black peppercorns
• 125 ml dried mushrooms transformed in the food processor into a powder
• 550 ml pf fresh mushroom (market availability)
• 40 ml crushed juniper berries
• 10 ml mace
• 250 ml red wine reduced to about 100 ml
• 1.5 liter of veal stock or chicken stock
• 30 ml olive oil
• 30 ml butter
• Salt and pepper

Methods:

1. Put the olive oil and the butter into a large roasting pan. Season the lamb shoulder with the powdered mushroom.
2. Place in the pan and sear each side. Add the vegetables and the condiments. Reduce the wine in the pan. Set the mushrooms aside.
3. Braise the shoulder for approximately 1 hour at 350 degrees Fahrenheit.
4. Take it out of the oven and remove the vegetables from the pan and set aside. Add the mushrooms, the ground juniper berries, the mace and the stock with the shoulder.
5. Braise for another hour until the meat is easily removed from the bone.
6. Once cooked, place the braised vegetable on the service platter the shoulder onto the vegetable and the mushroom sauce.
7. Serve.

Comments:

• Bon Appétit.

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