Nonna Moccione's Pascal lamb shoulder recipe - Tastet

Ingredients

• 1 La Bêlerie boneless lamb shoulder
• 500 ml of red wine
• 2 sprigs of rosemary
• 12 sage leaves
• 4 cloves of garlic, crushed
• Salt to taste (about 12 grams per kilo of meat)
• 2 tablespoons ground fennel seeds
• 2 tablespoons coarsely ground pepper
• 90 ml olive oil
• 45 ml unsalted butter
• 2 lbs of ratatouille potatoes
• 3 cups of cherry tomatoes
• 4 cloves of garlic
• 120 ml olive oil
• 250 ml white wine
• Salt
• Pepper
• 250 ml of parsley
• 250 ml of coriander
• 1 green onion
• 250 ml of olive oil