Lamb shoulder with seasonal vegetables

Cut off the shank from the shoulder and use only the meaty part. Mix thyme (leaves from two sprigs), salt, pepper, and 5 cloves of garlic pressed. Rub the shoulder with this mixture, place it in a tray, cover with foil, and let it marinate for about 1 hour.

After an hour, remove the foil, completely coat the spatula with vegetable oil, and place it in a preheated oven at 90 degrees for 8 hours.

Peel the potatoes (young potatoes can be left unpeeled) and cut them into large pieces. Leave the peeled carrot whole (set one carrot aside for the sauce), or cut it in half if it's not very large.

Take a sprig of thyme and rosemary, pluck the leaves and mix with olive oil, salt, and pepper. Place the vegetables in a baking dish, drizzle with the mixture, cover with foil, and bake in a preheated oven at 150 degrees for about an hour.

Chop the remaining shank coarsely, place it in a baking tray, and send it to a preheated oven at 220 degrees for 1 hour.

Sauté finely chopped onion and celery in olive oil until soft.

In a pot, combine the roasted leg, sautéed vegetables, and the juices left from roasting the leg. Pour in red wine and let it evaporate over heat.

Add peeled tomatoes, a sprig of thyme and rosemary to the pot, pour in 2 liters of water and let it simmer on low heat under a lid for about 7 hours. To simplify the process, you can use ready-made demi-glace sauce as a meat base by diluting it with water in the proportion indicated on the label and adding sautéed vegetables, tomatoes, and spices. After cooking, strain the sauce.

Slightly drizzle the baked shoulder with the meat sauce and return it to the preheated oven at 200 degrees for 14 minutes to achieve a glossy crust.

Fry carrots and potatoes in olive oil in a pan until golden brown, then add chopped green onions at the end.

Effectively arrange the roasted shoulder on a board with vegetables, drizzle with heated meat sauce, and garnish with fresh rosemary sprigs.