4. Brown the shoulder all over until dark. Be brave. Take it darker than you think.
5. Remove the shoulder from the pan and set aside in a roasting tray
6. Cut your four onions in half and cook on the cut side in the pot
7. Again take them really dark, hard work now will pay dividends in the final product.
8. Once they are nearly black with char, take them out.
9. Add back in the shoulder, surround it with the charred onions, the garlic and the thyme. (you can also add in the stalks from your picked herbs later in the recipe if you are well ahead of the game)
10. Cover with the chicken stock. If some of the lamb is poking above the surface don't worry about it.
11. Cover with the lid and place in the oven for about three to four hours.
12. Start checking the meat after three hours. It's done when you can start to twist the bones free of the meat with little to no resistance.
13. Once the meat is cooked, remove it and the cooked vegetables from the pot.
14. You can dispose of the onions, garlic and thyme. They've done their job.
15. Leave the meat in a tray, covered with a sheet of tin foil to rest.
16. Add your prepped Carrots, Turnips, Potatoes and Parsnips to the stock.
17. Place on a medium heat on the hob and simmer for 45 minutes or until the vegetables are cooked through. The stock should reduce a little here too.
18. For the Salsa Verde, place the parsley, mint. mustard, shallots, juice and zest of the lemons, capers and Olive Oil in a food processor and blend until smooth
19. Season well with sea salt and taste if it needs more lemon.
20. Now the fun bit. Take the tin foil off the shoulder and pull out the bones. Then with a pair of forks (or your hands for extra points) shred the lamb shoulder.
21. If everything has gone to plan it should pull apart with ease. Place this pulled meat back into the pot with the sauce and the vegetables along with any resting juices from its tray.
22. Now you just need to taste the broth, if it needs a little extra salt this is your last chance.
23. Serve this up in heaping great bowls and dress liberally with the Salsa Verde. Enjoy.
