1 carrot, finely chopped
1 leek, finely chopped
1/2 celery root, peeled and finely chopped
1/4 cup celery leaves, chopped
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil
3 cloves garlic, cut in half
4 cups veal stock
1 head garlic, cut in half
Kosher salt and freshly ground black pepper
2 tablespoons butter, for finishing sauce
1 (4-pound) boneless lamb shoulder
Canola oil, for searing lamb
Special equipment: butcher's string
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