step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Place the Lamb Shoulder (7.7 lb) into a roasting pan. The lamb should fit snugly.
step 3
Finely chop half the Fresh Rosemary (5 sprigs) and all of the Fresh Oregano (5 sprigs). Zest and juice the Lemons (2) – keeping the lemon halves.
step 4
In a bowl, combine the chopped herbs, lemon zest and juice, and Garlic (2 heads) with the Olive Oil (3/4 cup).
step 5
Use a sharp knife to slice little pockets all over the lamb shoulder. Use a teaspoon or fingers to push some of the marinade into these pockets. Rub the rest of the marinade over the lamb and season liberally with Sea Salt (to taste) and Ground Black Pepper (to taste).
step 6
Turn the lamb so that it is skin side up, with the rib section facing down. Halve the Onion (1) and place under the ribs, along with the lemon halves and remaining Fresh Rosemary (5 sprigs). Pour in half of the Dry White Wine (1/2 bottle) and use kitchen foil to cover the lamb, tucking in the corners to seal the dish.
step 7
Roast the lamb shoulder at 425 degrees F (220 degrees C) for the first 30 minutes.
step 8
Reduce the heat to 325 degrees F (160 degrees C) for a further 4 1/2 hours. About halfway, add the remaining Dry White Wine (1/2 bottle). The lamb will steam as the wine slowly evaporates, caramelizing and rendering as it cooks. When ready, the lamb should fall apart at the slightest touch of a fork.
step 9
While the lamb roasts, prepare the ragu base. Heat a little Butter (as needed) in a large heavy-bottomed and lidded casserole.
step 10
Finely chop the Baby Bella Mushroom (1 pckg), Celery (1/2 stalk), and Shallots (3) and sauté until gently caramelized.
step 11
Increase the heat, finely chop the Fresh Rosemary (3 sprigs), Fresh Oregano (3 sprigs), and Fresh Thyme (3 sprigs), and add to the pot along with a grind each of Sea Salt (to taste) and Ground Black Pepper (to taste).
step 12
Pour in the bottle of Red Wine (1 bottle) and deglaze. Over high heat, reduce the liquid slightly and add the Whole Peeled Tomatoes (2 cans) and Tomatoes (4). Cook the sauce over low heat with the lid slightly ajar to allow the mixture to gently reduce.
step 13
Once the lamb is ready, remove it from the oven and allow it to rest for 10 minutes.
step 14
Using two forks, gently shred the lamb meat, either discarding the bones or keeping them for stock. Be sure to remove and discard all gristle, sinew, and large pieces of fat.
step 15
Add the shredded lamb to the ragu sauce, thinning the sauce with any leftover pan juices from the lamb or a little stock or hot water.
step 16
Crush in the Garlic (4 cloves) and stir to combine. Cook the ragu for a further 20-30 minutes and preferably leave overnight to allow the flavors to develop.
