This recipe if for a larger gathering of 4-6.
Mix 2T of salt with several good grinds of black pepper.
Rub 2 lamb shoulders with the salt mixture and let them sit at room temperature for 1 hour, or at least 8 hours in the refrigerator.
If the meat has been in the refrigerator, allow to sit at room temperature for 30 minutes before proceeding with the next steps.
Preheat the oven to 350 and put a rack in the lower third.
In a large cast iron dutch oven for which you have a lid, warm 2T of butter over medium high heat.
Add the lamb, fattiest side down, to the pan when the butter has just melted. Leave to brown for 12-15 minutes.
Turn the lamb once that side has browned, and cook slowly on all sides until it is golden all over.
Remove the meat to a plate, pour out the fat and give the pan a quick wipe.
Return the pan to medium heat and add 2T olive oil.
Once shimmering, add 12 halved shallots (or 2 quartered yellow onions), 1 cup chopped carrots, 1/2 cup chopped celeriac, 1/2 cup chopped rutabaga, and 1.5 lbs baby potatoes or cubed regular potatoes.
Sprinkle with 1t salt cook, stirring occasionally, until everything begins to soften and brown.
Add 2 cloves minced garlic and 1t of dried thyme and cook until the garlic is fragrant.
Nestle the lamb in amongst the veggies, then pour in 2 cups of apple cider, 1T maple syrup, and 1T apple cider vinegar. The liquid should cover the vegetables, but not the lamb. Add water or more cider if you need it.
Bring everything to the boil, then cover and remove from the heat.
Put the covered pan into your preheated oven and cook until the meat is tender, about 2 to 2.5 hours.
Allow the pan to sit outside of the oven for 10 minutes, then remove the lamb and the vegetables from the pan to a serving plate.
Tent the lamb with foil and allow to rest for for another 20 minutes.
Return the pan to medium heat and cook down the remaining liquid to make a delicious sauce; strain if you prefer.