Ingredients:

• 2lbs lamb shoulder left whole
• 2 tbsp. olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 2 cups chicken stock
• 1 cup red wine
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and pepper to taste

Method:

1. Preheat oven to 325°F.
2. In an oven proof pot, heat the olive oil over medium-high heat. Season the lamb with salt and pepper, then sear the meat on all sides until browned. Remove the lamb from the pot and set aside.
3. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
4. Add the tomato paste and cook for 1-2 minutes, stirring constantly.
5. Pour in the stock and red wine, and stir to combine.
6. Add the lamb back into the pot, along with the rosemary and bay leaves.
7. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the oven.
8. Bake for 2-3 hours, or until the lamb is tender and falls apart easily.
9. Remove the pot from the oven and let it rest.
10. Once cool enough to handle pull the meat apart and set aside
11. Place a layer of cling film on table top and lay slices of proscuittio then add the pulled lamb with a little of the cooking juices check the  seasoning and roll into a large sausage shape 3inch diameter
12. For the sauce reduce the cooking liquor and add 100ml red wine, 100ml port and reduce to saucing consistency.

Cutlet of Lamb:

1. Preheat your oven to 400°F
2. Season the rack of lamb generously with salt and pepper on all sides.
3. Heat a frying pan then add the olive oil.
4. Place the rack of lamb meat-side down and Sear for about 3-4 minutes, or until browned.
5. Transfer to the preheated oven and roast the lamb for about 15-20 minutes, or  135°F for medium-rare, or 145°F for medium.

Celeriac Puree:

• 1 large celeriac (celery root), peeled and cubed
• 2 garlic cloves, peeled
• 1 cup double cream
• 1/4 cup butter
• Salt and pepper to taste

Method:

1. In a large pot, bring salted water to a boil. Add the cubed celeriac and garlic cloves and cook until the celeriac is tender, about 15-20 minutes drain the celeriac and garlic, then transfer them to a food blender.
2. Add the double cream and butter and blend until smooth and creamy.
3. Season the puree with salt and pepper to taste.
4. If the puree is too thick, add a splash of milk or cream

Shallots:

• 500g shallots, peeled and trimmed
• 2 tablespoons olive oil
• 1/4 cup red wine
• 2 tablespoons honey
• 2 sprigs fresh thyme
• Salt and pepper to taste

Method:

1. Preheat oven to 375°F.
2. In an oven proof frying pan, toss the peeled shallots in olive oil
3. Pour in the red wine and honey
4. Add the sprigs of fresh thyme and season with salt and pepper
5. Cover the pan with foil and transfer it to the oven.
6. Bake for 30-35 minutes, or until the shallots are tender and caramelized.

To serve:

Cut a slice of the braised lamb with a pink roasted cutlet of lamb add celeriac puree roasted shallots and charred asparagus and red wine and port sauce.