Preferably the day beforehand, cook the lamb shoulder. Preheat the oven to 325.

Put the stock and lamb shoulder in the casserole, cover with a piece of parchment and a lid. Cook the lamb shoulder for 3 hours or until tender, then cool for an hour and refrigerate until the fat has risen to the surface of the pot and the lamb is cold which will make sure it doesn’t fall apart when it’s cut.

Remove the chunks of fat from the pot (it will remove easily) then transfer the lamb to a cutting board, pat dry and with a paring knife, carefully remove the fat cap and bone. Cut the lamb into chunks of approximate 1 inch pieces and reserve separate from the liquid.

In a large sauté or cast iron pan, heat the oil then add the onions and radishes and sweat until tender. While holding back the lettuce and nettles add the remaining vegetables along with the stock and cook until the vegetables are just tender, covered, for about 3-4 minutes stirring occasionally. Season the vegetables with a good pinch of salt.

Add the lamb to the pan along with the nettles and lettuce and heat just enough to warm the meat but do not overcook.

Finally, add mint to the pot and stir to distribute. Double check the seasoning for salt and pepper and adjust as needed.

Divide the stew equally between 4 heated bowls, drizzling the stock over each portion and finishing with a sprinkle of chives. The stew should be very thick, with only about ¼ cup of natural lamb jus per bowl.

Drizzle with high quality olive oil.