Slow Cooked Lamb Shoulder with Pounded Herbs and Green Garlic recipes

Name: Slow-Cooked Lamb Shoulder with Pounded Herbs and Green Garlic recipes
Ingredients: 7½ pounds boneless lamb shoulder, fat trimmed; 1 lemon, peeled using a vegetable peeler; 3 sprigs rosemary, stems removed; 6 sprigs thyme, bruised; 1 cup chopped green garlic or 10 garlic cloves, peeled and smashed; 3 tablespoons salt; 3 tablespoons olive oil; 4 medium yellow onions, peeled and roughly chopped; 3 large carrots, peeled and roughly chopped; 2 teaspoons salt; ½ cup chopped green garlic or 1 head of garlic, halved; 6 cups chicken stock; 2 cups dry white wine; 6 sprigs thyme; 2 sprigs rosemary, leaves removed; 2 bay leaves; 2 teaspoons fennel seeds, toasted and lightly ground; 2 teaspoons red pepper flakes; 2 tablespoons finely diced shallots; 2 tablespoons red wine vinegar; 1 teaspoon minced green garlic or 1 garlic clove, minced; ⅛ teaspoon salt; 2 cups finely chopped parsley; ⅓ cup chopped chives; 2 tablespoons chopped marjoram; 2 tablespoons capers, roughly chopped; 2 teaspoons Dijon mustard; 1 teaspoon finely chopped lemon zest