Epaule d'agneau confite

Season the 1500g lamb shoulder generously with 30g Guérande sea salt and let it rest for one hour.

Roughly chop the 150g carrot, 100g celery stalk, 20g garlic, and 80g shallot into a mirepoix.

Brown the mirepoix in a heavy oven-proof pot until deeply caramelized to develop a rich base for the braise.