Lamb

• 1 (6- to 7-pound) bone-in lamb shoulder, or 1 (4- to 5-pound) boneless lamb shoulder, tied
• 2 tablespoons plus 1 teaspoon fine sea salt, divided
• 1 tablespoon black pepper
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• 1 medium-size yellow onion, roughly chopped
• 6 large shallots, halved lengthwise
• 1 large carrot, roughly chopped
• 2 large celery stalks, roughly chopped
• 1 large garlic head, halved crosswise
• 1 bunch thyme sprigs
• 1 cup dry white wine
• 1 cup fresh orange juice
• 1 tablespoon wildflower honey
• 1 tablespoon apple cider vinegar
• 2 (3-inch-long) orange peel strips

Lemon-Oregano Gremolata

• 1/2 cup packed, finely chopped fresh flat-leaf parsley
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon finely chopped fresh oregano
• 1 teaspoon lemon zest plus 2 tablespoons fresh lemon juice
• 1 teaspoon fine sea salt, plus more to taste
• 1 teaspoon crushed red pepper
• 1 large garlic clove, grated