Perhaps your new favorite bean dish:
Season the lamb shoulder lightly with salt, sear on all sides in olive oil and remove from the roaster. Roughly dice the vegetables and sauté in the same roaster with color. Add the paradeis pulp and fry. Add 1 tbsp of olives and savory and extinguish with white wine and port. Boil everything by half and add the lamb stock. Put the lamb shoulder on the vegetables, let everything boil again and put it with the lid in the oven heated up to 160 degrees. Cook the lamb shoulder for 1 hour at 160 degrees , . Steam for 1 hour at 140 degrees and 1 hour at 120 degrees.
The lamb shoulder should be soft enough to easily separate from the bone.
Pour the stock through a sieve and cook in a saucepan to the desired consistency. Add the remaining olives to the sauce form. Remove the lamb shoulder from the bone, portion it and keep it warm.
Drain the lentils and put them in a saucepan with the clear soup , 1 tbsp olive oil and the saffron threads. Let everything boil, then reduce the temperature and lightly cook the lentils al dente. Only now season the lentils with salt and keep them warm in their own broth. Sauté the chard in 1 tbsp. olive oil, add the dandelion and toss everything together. Season with salt, pepper and freshly grated muscatel.
Arrange the chard and lentil salad on four warm plates, place the lamb shoulder on top and pour the sauce over it.