Pre heat the oven to 120C.
In a deep roasting tray (large enough to fit the vegetables and the lamb shoulder), over medium heat on the stove, heat the olive oil and the crushed garlic together and cook the garlic until golden brown. Then add the diced onions.
Once the onions are transparent then, add the carrots, celery and leeks. Allow to cook without colouring for approx 5mins.
Deglaze with white wine and reduce by ¾.
Meanwhile season the lamb and, in a separate pan, evenly brown the sides of the lamb until well sealed. Place the lamb into the same roasting tray as the vegetables. Then add the chicken stock, chopped tomatoes, borlotti beans, cannellini beans, 50g of the olives, bay leaves, orange peel, crushed juniper berries, thyme and the peppercorns.
Bring back to simmer, reduce the heat and cover with foil or tight fitting lid then place roasting tray into the oven.
Allow too cook slowly in oven for 4 – 5 hours or until meat begins to fall away from the bone.
Once cooked, carefully remove the lamb shoulder from the roasting tray and into a serving dish. Return the roasting tray to the stove and over medium heat, add the yellow beans, broad beans, olives and marjoram. Allow too reduce, until the sauce thickens, adjust seasoning, and pour the sauce over the lamb and serve.
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