by Curtis Stone from Issue 1 of MasterChef Magazine.

Boned, trimmed shoulder of lamb
2 tblsp olive oil
1 onion roughly chopped
2 carrots roughly chopped
2 stalks celery chopped
2 cloves garlic chopped
1/2 cup red wine
1.5 L veal stock (I used beef)
1 sprig fresh thyme

Mushroom Ragout-
100ml olive oil
2 cloves garlic finely chopped
400g swiss brown mushrooms quartered
400g button mushrooms quartered
2 stalks celery finely chopped
2 carrots finely chopped
2 tblsp flat parsley
2 tblspn chopped chives

Vegetable Mash-
1 orange sweet potato peeled and chopped
900 g celeriac peeled and chopped
2 parsnips, 2 carrots, 2 turnips peeled and chopped
1 tblsp olive oil

1.  Season Lamb with salt and pepper. Heat 1 tblspn oil in a large dish or pan over high heat.  Add lamb and cook for 2 1/2 minutes each side or until browned, then transfer to a bowl(I did mine in a covered baking dish)  Drain fat from pan, then return to heat.  Add remaining 1 tblspn oil, onion, carrots, celery and garlic, and cook for 5 minutes or until soft.  Add wine and cook until almost evaporated.  Add lamb stock and thyme, and bring to a simmer.   Cover with a lid and cook over low- medium heat for 2 1/2 hours or until lamb is very tender.  Set aside to cool. (I simmered without the lamb and then poured the stock mixture over the lamb in the baking dish and covered with a lid and cooked in the oven at 170 degrees for 3 1/2 hours as our shoulders are larger than the size stated in the recipe.) I think you could leave this stage of the recipe to refrigerate overnight then you could remove the fat from the liquid stock before going to step 2. 
2. Remove lamb from cooking liquid and transfer to bowl.  Break into chunks, discarding any fat.  Strain cooking liquid into a large saucepan, discarding cooked vegetables.  Simmer liquid over high heat for 30 minutes or until reduced to 2 cups.  
3.Meanwhile to make Ragout, heat 2 tblsp oil in a large frying pan over high heat.  Add half the garlic and Swiss browns, and cook, tossing frequently, for 5 minutes or until mushrooms are tender and light golden.  Remove from pan and repeat with button mushrooms.  Remove from pan.  Add remaining oil and onions, celery and carrots, and cook 10 minutes or until soft.
4.  Add vegetable mixture, mushrooms, lamb and chopped herbs to reduced liquid and stir over medium heat to warm through.  Serve with Mashed vegetables.
Vegetable mash
1.  Preheat oven to 200 degrees.  Place all the vegetables in a roasting pan and toss with oil.  Roast for 40 minutes or until tender.  Transfer to a food processor and process to a puree.   Season.