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1
First prepare the bread stuffing. Place bread cubes in a bowl. Add chopped dried mushrooms, a pinch of salt and pour over lukewarm milk. Combine well and set aside.
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2
Dice the onion and pancetta. Set a saucepan over a medium high heat. Add diced pancetta and onion and fry until it becomes lovely golden - brown. Slice prunes on thin slices. Add them to the saucepan. When it all smells amazing and has a lovely colour, add cognac and remove from the heat. Stir well. Add the herbs, chopped thyme, chives and sage. Add the mix to the bowl with bread. Leave for it to cool down a bit.
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3
Separate the egg yolk and egg white. Add the egg yolk to a cooled bread mixture and stir well. Whisk the egg white, until you get a soft peak. Fold the egg white gently into the bread mixture. Season to taste with salt and pepper. At this point you can bake your bread stuffing or use it to stuff lamb shoulder.
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4
Lamb shoulder. Brush the inner side of a lamb shoulder with a thin layer of dijon mustard. Lightly season with salt and black pepper. Spread the bread stuffing down the middle of the opened shoulder. Roll the shoulder tightly and tie it up as tightly as you can, using 6 pieces of kitchen string.
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5
Preheat the oven to 240 u00b0C / 465 u00b0F. Place the onions, cut on quarters, large chunks of carrots, halved onion head in the baking tray. Place the rolled lamb shouled on it. Bake at 220 u00b0C / 430 u00b0F for 20 minutes.
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6
Meanwhile bring the white wine to a boil in a saucepan over a medium high heat. Boil for 2 minutes, so that the alcohol evaporates. Pour the white wine into a baking tray with lamb and bake for another 3 1/2 - 4 hours at 150 u00b0C / 300 u00b0F. Cover tightly with thin foil. After 3 hours remove the foil and bake for another 1/2 hour, or until the meat is nice and soft.
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7
Serve your braised, stuffed lamb shoulder with bread stuffing and braised carrots.
