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1
Season the lamb pieces with fine sea salt. Heat the olive oil in a wide, heavy-bottomed braising vessel over a medium-high flame. Brown the lamb on all sides until a deep golden crust forms. The colour of the fond at the base of the pan confirms the sear is complete.
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2
Lift out the lamb and set aside. Add the torn wild mushrooms and the drained rehydrated porcini to the same vessel over medium heat. Cook until the mushrooms give up their moisture and that liquid largely evaporates. The pan will smell of deep woodland earth when the mushrooms are ready.
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3
Return the lamb to the vessel. Pour in the Tintilia, scraping up any fond. Add the strained porcini soaking water. Bring to a bare tremor — not a rolling boil — then reduce the heat to the lowest possible setting, cover, and braise gently. Vigorous boiling destroys the delicate aromatics of both lamb and truffle; the surface of the liquid should barely shiver throughout.
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4
This is where the dish lives or dies: in the final 20 minutes of braising, shave 20 g of the Molise black truffle directly into the braise. The truffle's volatile aromatics dissipate under prolonged heat; added too early, they are lost entirely. The braise will rise perceptibly in earthy perfume — that lift of truffle scent, married to the lamb and mushroom, confirms correct timing.
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5
When the lamb is tender and yielding at the bone — pressing a piece gently against the vessel's side, it should give without resistance — remove the pan from the heat. Add the cold butter and swirl or stir to gloss the sauce; the truffle perfume carries better in fat. The sauce should coat a spoon with a gentle sheen.
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6
Plate the lamb over farro pilaf. Lay the remaining thin slices of Molise black truffle across the lamb at service. The truffle slices should be just warm from the heat of the dish beneath — not cooked further. Their pale, earthy aroma rising from the plate signals the dish is ready to serve.