Double braised lamb shoulder on creamy potato mash with roasted garlic
   1 lamb shoulder, bone in
   100 ml olive oil
   1 garlic head cut in half
   1 bunch of fresh thyme
   1 sprig of rosemary
   1 diced carrot
   1 diced onion
   3 bay leaves
   100 ml white wine
   Salt, pepper

Preheat oven to 140ºC.
   Season lamb on both sides.
   Heat oil on a thick oven tray or in an ovenproof casserole dish. Sear the meat, remove it and keep aside.
   Sweat onion, add the garlic, carrot, celery, thyme, bay leaves and rosemary, and caramelize.
   Deglaze with white wine and place the lamb shoulder on the vegetables (mirepoix).
   Wrap the tray tightly with plastic film and 2 sheets of foil, or 1 sheet of foil and a lid. Bake in the oven for 5 hours until the meat falls off the bone.
   Once the shoulder is cooked, pull the meat off the bone and drain the liquid, push through a fine sieve all the cooked mirepoix. Reserve the jus. You will have close to a litre of jus.
   Skim the fat on top.

Step two:
   1 medium onion or 4 French echalottes, chopped
   1 carrot diced
   1 celery stick diced
   1 sprig of thyme
   1/2 bottle of medium-bodied red wine
   200 ml chicken stock
   Lamb jus
   Shredded lamb meat

In a thick base pot, sweat the onion or echalottes; add the carrot, celery and thyme. Deglaze
with wine and chicken stock.
   Let it reduce by half; add the lamb jus and the lamb meat, cover and let it braise for another
30 minutes. Adjust seasoning to taste.

Mashed potatoes:
   500g desiree potatoes
   100g butter
   200mI fresh cream
   Salt

Cook potatoes in salted water.
   Heat the cream with the butter. Once the potatoes are cooked, drain and mash them. Add the hot cream, mix well, and check the seasoning.
   To serve: Place a generous spoon of mash on a warm plate, add the braised Iamb. Drizzle some of the jus around the mash. You can garnish with a mix of fresh baby lettuce and a julienne of beetroot, seasoned with French dressing.
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