Braised Lamb Shoulder:

1. In small bowl, combine kosher salt, fennel seed and ground black pepper.
2. Rub this combination all over lamb shoulder (you can wrap in plastic wrap and let sit for 30 minutes if you desire)
3. In small cast iron casserole, add 1 Tablespoon vegetable oil and bring to medium heat.
4. Sear lamb shoulders on all sides and then remove from pot, setting aside.
5. In same pot, add 1/4 cup vegetable oil and onions.
6. Let onions reduce, about 5-7 minutes, stirring frequently.
7. Add tomato puree, beef broth, red wine, rosemary, celery and garlic cloves; mix well.
8. Add lamb shoulder back into the pot and bring to a simmer.
9. Cover and place in the oven on the middle rack.
10. Braise at 275 for 2 hours.
11. After 2 hours, remove from oven.
12. Serve braising liquid, particularly the garlic, over the lamb shoulder.
13. (feel free to strain the braising liquid, serving the garlic on top of the lamb shoulder, and then adding a slurry or roux to the remaining liquid to make a gravy).

Mint Gremolata:

1. Combine mint, lemon zest, rosemary and olive oil.
2. Stir and serve immediately.

Roasted Garlic Mashed Potatoes:

1. Combine boiled potatoes, butter, milk, salt and Better than Bouillon Roasted Garlic Base.
2. Whip together with hand mixer until smooth and creamy.