Trim the meat, making cuts with the point of the knife on the skin. Put it in a baking dish.
Peel and cut the carrot into fine julienne strips.
Peel and chop the onion.
Peel, degerm and chop the garlic.
Preheat the oven to 150°C.
Add carrot, onion and garlic around the shoulder.
Add the white wine to the dish, bake for 30 minutes, at the end of this time, the white wine will have reduced, moisten, then with the veal jus.
In a mortar, crush the Sichuan pepper with the Guérande salt, spread over the meat. Do the same with the rest of the spices.
Return to the oven for about 2 hours. Baste occasionally during cooking.
At the end of this time, the shoulder is confit and tasty.
Serve on a serving platter with the sauce in a sauce boat.
