A recipe my way with exotic tendencies.
Trim the shoulder and carve it on one side with a knife, put it in a baking dish.
Preheat the oven to 200°C.
Add the different ingredients, spreading them around the meat.
Wet white wine, salt with coarse salt and sprinkle with chilli and chives.
Put the dish in the oven for 25 minutes.
Sprinkle with the broth, lower the oven to 150°C, cook, basting the meat regularly for about 2 hours. However, if you notice any drying out during cooking, add broth.
Remove the meat from the oven, the shoulder should be confit and almost detach from the bones. Detail the meat, dress it
in a hot dish with the cooking ingredients and remaining sauce in the bottom of the dish.
Accompanied by a potato gratin.
http://www.recettes-hubert.com/2015/05/16/gratin-dauphinois/
