Lamb Shoulder with Roasted Shallots and Celery Root
The recipe can be prepared through Step 3; the lamb and shallots can be refrigerated separately overnight. Remove the congealed fat from the lamb liquid. Slice the lamb and reheat it in the oven, moistened with the jus.
Perfect with a deeply flavored Bordeaux red from one of the region’s up-and-coming appellations, like the Côtes de Castillon.