• Sprinkle the 1 6-7 pound lamb shoulder with 2 Tablespoons kosher salt and 1 Tablespoon black pepper. Let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or overnight.
• Preheat your oven to 350-degrees F. Heat 2 Tablespoons olive oil in a large oven-safe skillet, Dutch oven or heavy pot over medium-high heat. Add lamb, fat side down; cook, undisturbed, until golden brown, 10-12 minutes. Carefully turn lamb over; cook, turning occasionally, until golden on all sides, 10-12 minutes.
• Remove lamb from skillet, reserving the drippings in the pan.
• Heat the drippings over medium heat. Add the 1 medium yellow onion , 3 shallots, 1 carrot, 2 sticks celery and remaining 1 teaspoon salt. Cook, stirring occasionally, until vegetables soften and begin to brown, 10 to 12 minutes.
• Reduce heat to low. Add 1 head garlic and 1 bunch thyme sprigs; cook, stirring often, until garlic is fragrant, about 1 minute. Stir in 1 cup dry white wine, 1 cup fresh orange juice, 1 Tablespoon pure maple syrup, 1 Tablespoon apple cider vinegar, and 3 strips orange peel.
• Nestle lamb, fat side up, on vegetable mixture; bring to a boil over medium-high. Remove from heat and cover the skillet with foil (or if using a dutch oven, with the lid). Transfer to the preheated oven and roast for 2 ½ hours.

Potatoes:

• Toss all ingredients together on a baking sheet. After the lamb has cooked for 2 ½ hours, add the potatoes to the oven.
• Continue roasting the lamb and the potatoes for 30 minutes. At this point, the lamb should be fork-tender. Remove the lamb and let it rest on a carving board, covered with foil. Reserve the drippings.
• Increase the oven heat to 450 F. Toss the potatoes and bake for an additional 10-15 minutes while the lamb rests. They are done when they can be pierced easily with a fork.

Gravy:

• To make the gravy, strain the solids from the liquids in the skillet. Place the liquids into a small saucepan or skillet and bring to a simmer. Meanwhile, whisk 2 TBSP cornstarch with 2 TBSP water to form a slurry. Add the slurry to the simmering liquid and cook until thickened. Season with salt and pepper, to taste.

To Serve:

• Shred the lamb into pieces and serve with roasted potatoes and gravy. Enjoy!