Preheat the oven to 140°C.
Sear the lamb shoulder in olive oil, then sauté chopped onion, carrot, and rosemary until golden.
Add white wine, reduce by half, then add stocks and bring to a boil.
Cover and braise the shoulder in the oven for one hour before cooling.
Pick meat from the bone, strain the stock, and reclaim the liquid by boiling and skimming.
Layer potatoes, seasoning, rosemary, and picked lamb in a dish, cover with stock, and bake for 30 minutes.
Increase oven temperature to 180°C.
Season and sear the best end of lamb, roast for 6–8 minutes, and rest for 15 minutes.
Reduce 150ml of stock for sauce, blanch vegetables in stock, and fry mushrooms in olive oil.
Cut potato cylinders using a ring, slice lamb into cutlets, and serve with vegetables and caper-infused sauce.