Spalla di Agnello allo Spiedo from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 1 x 2 kg lamb shoulder, leg bone cut off
• 4 star anise
• 2 sticks cinnamon
• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• 1 stalk celery, roughly chopped
• 1 sprig rosemary, leaves finely chopped
• 5 black peppercorns, lightly crushed
• 2 tablespoons fine salt, plus extra for sprinkling
• 1 potato, scrubbed and cut in half (optional)
• 250 g baby green beans, topped and tailed
• extra virgin olive oil, for drizzling
• 1 clove garlic, thinly sliced
• 1 large handful (about 1 cup) flat-leaf parsley leaves, chopped
• 1 small handful (about ¼ cup) mint leaves, finely chopped
• 2 litres red wine