Slow-Roasted Glazed Lamb Shoulder with Spring Vegetables

This terrific method for slow-roasted lamb shoulder was taught to me by Michelin-rated chef Dominique Bucaille of Haute-Provence, who was adamant that a clay cooking environment is crucial to its success.

Dominique slow roasts the shoulder in a shallow earthenware saucepan called a poêlon in a wood-burning beehive oven. Lacking this oven, he suggests using a Provençal tian, a wide-at-the-top and narrow-at-the-bottom earthenware bowl, so that