The day before, wash the lemons and cut them into slices, and cut the head of garlic in half.
In a high-sided pan, pour the olive oil, white wine, lemon slices, thyme, star anise, cumin powder and unpeeled garlic. Mix everything together to obtain a marinade.
Then place the lamb shoulder in the tray, making sure to coat it with the marinade.
Place it in the refrigerator and marinate for 24 hours, turning the shoulder in the marinade from time to time.
On the day, preheat the oven to 180°C.
Peel and chop the onion. Drain the lamb shoulder and season with salt and pepper.
In an hob-proof casserole dish, pour a dash of olive oil. Place the shoulder in the dish and sear it over high heat, turning it quickly to brown all sides. Remove the shoulder and drain it.
Sweat the minced onion for 2 minutes without browning. Put the meat back in the dish and pour the marinade halfway down the pan. Then put the meat in the oven and cook for 3 ½ to 4 hours, taking care to baste the shoulder regularly with the marinade and topping up with the veal stock as necessary during cooking.
While the shoulder is cooking, prepare the bulgur: heat a saucepan with the white stock and the bouquet garni, and when it boils pour in the bulgur. Cook for 10 to 12 minutes, stirring occasionally, then remove the bouquet garni and pour the bulgur into a dish. Cover with cling film and leave to swell for 5 minutes. When the bulgur has swollen, remove the seeds with a fork, adding the olive oil as you go. Add salt and pepper.
Once the shoulder is candied, golden and crispy and the cooking juices have been reduced, place it in a serving dish with the juices at the bottom. Arrange the bulgur around it, and place the Taggiasche olives, dried tomatoes and crushed coriander leaves over the top.