Once again, I turned to Mastering Simplicity by Christian Delouvrier (page 276) for a recipe that was very time consuming but well worth it. It took me three days to make this braised lamb shoulder recipe. On day one, I began by marinating the lamb with star anise, coriander, saffron, cumin, and Moroccan ras al hanout. The next day, I browned the lamb and then cooked the braising liquid with carrots, onions, and garlic. I put the lamb in the oven, stirring every ten minutes for a half hour then basted the lamb every twenty minutes for an hour. The lamb was then wrapped in plastic and refrigerated overnight along with the braising liquid. On the third day, I cooked the lamb in the braising liquid on the stove for twenty minutes and then transferred it to the oven where I basted it every five minutes for twenty minutes until a glaze formed on the lamb.  Then I cut the lamb and served it along with vegetables. Usually when I make a complicated dish, I double the recipe so that we will have leftovers, but unfortunately, the butcher only had one lamb shoulder. This dish was so good I wish I had made more.