Lamb Shoulder Braised with Wine, Peas and Pecorino

Ingredients

• 1 lamb shoulder, bone in
• 4 celery stalks, coarsely chopped
• 1 each carrot and onion, coarsely chopped
• 6 garlic cloves, unpeeled, bruised
• 250 ml dry white wine
• 1 tsp each coarsely chopped thyme, sage and rosemary
• 180 gm frozen peas, defrosted
• To serve: Pecorino Toscano, grated finely
• 1 long red chilli, julienned, seeds removed
• To serve: zested lemon rind and juice, oregano and extra-virgin olive oil