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1
The day before you are planning to serve the lamb, trim all surface fat from it.
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2
Select a heavy oven-proof skillet large enough to hold it.
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3
Preheat the oven to 300 degrees.
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4
Heat three tablespoons of the oil in the skillet.
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5
Add the carrot, celery, onion, garlic and parsley and saute until the vegetables begin to brown.
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6
Remove the vegetables from the pan, add the lamb and cook on both sides until it is lightly browned.
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7
Return the vegetables to the pan along with the thyme, bay leaf, peppercorns, wine and stock.
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8
Cover and place in the oven for about two-and-a-half hours, until the meat is very tender when pierced with a fork.
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9
Remove the lamb from the skillet and immediately pull out the bones.
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10
They should slip out easily.
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11
Place the lamb on a baking sheet lined with parchment paper, cover with another piece of parchment paper and weight with a board or a dish topped with a few tin cans.
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12
Refrigerate overnight.
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13
Simmer the cooking liquid down until it is reduced to about two cups, then strain and degrease it.
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14
You will need a third of a cup of this liquid; the rest can be frozen for another use.
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15
Mix the one-third cup of lamb liquid with the remaining ingredients except for the mache to make a sauce.
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16
To serve, cut the lamb into squares, strips or triangles.
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17
Broil or grill the pieces of lamb on each side until warmed and lightly seared.
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18
Serve with some of the leaves of mache on the side and drizzle the sauce on top.
