• Dice the onion, carrot and celery. Roughly chop the garlic.
• Cover potatoes with water in a small sauce pot and put aside.
• Season lamb shoulder with salt and pepper and dust lightly with flour.
• Sear lamb on medium heat, browning evenly on both sides.
• Remove shoulder from pot and add chopped vegetables.
• Caramelize vegetables.
• Add spices and herbs lightly cook and deglaze with beer.
• Add vegetables, stock, marinara and water.
• Add additional water as needed if your pan threatens to dry out.

Lamb Shoulder

• Place lamb shoulder and whole, peeled cipollini onions in the pot and cover with lid.
• Cook on low heat for approximately 3 hours or until meat is tender.
• While cooking the shoulder, boil the potatoes until tender, then drain and cool to room temp.
• Cut potatoes in half or quarters.

Finish and Serve

• When shoulder is ready sauté the potatoes in oil on high heat.
• As the potatoes begin to caramelize add herbs and butter.
• With a fork, pull the meat from shoulder bone underneath the fat cap.
• Plate the shoulder roast with potatoes and parsley leaves. Drizzle with oil.