1lamb shoulder, bone in4celery stalks, coarsely chopped1 eachcarrot and onion, coarsely chopped6garlic cloves, unpeeled, bruised250 mldry white wine1 tsp eachcoarsely chopped thyme, sage and rosemary180 gmfrozen peas, defrostedTo serve:Pecorino Toscano, grated finely1long red chilli, julienned, seeds removedTo serve:zested lemon rind and juice, oregano and extra-virgin olive oil
Preheat oven to 120C. Heat a large non-stick frying pan over medium-high heat, add lamb and brown starting skin-side down until golden all over (10 minutes). Arrange vegetables in the centre of a roasting pan and scatter garlic around, then place lamb on top, pour wine over, scatter with herbs, season to taste, cover with foil and braise in oven until meat is falling from the bone (7 hours).
Blanch peas in boiling water (2-4 minutes), then drain.
Transfer lamb to a platter and top with peas, grated pecorino, chilli and lemon rind, squeeze lemon juice over, scatter with oregano, drizzle with extra-virgin olive oil, then serve.