Based on the book Making Artisan Pasta
- 1 1⁄2 pounds (675 g) boneless lamb shoulder
- 1 small red onion, peeled, trimmed, and cut into rough
- 1 rib celery, washed and trimmed, cut into thick slices
- 1 carrot, peeled and trimmed, cut into thick slices
- 2 cloves garlic
Fine sea salt and freshly ground black pepper to taste
- 1⁄4 cup (60 ml) extra-virgin olive oil
- 2 teaspoons each finely chopped fresh thyme and rosemary
- 1 cup (235 ml) dry red wine
- 1 container (26 ounces, or 750 ml) chopped plum tomatoes
- Place the lamb in the freezer for 30 minutes or until firm but not hard.
- Trim off excess fat and cut into very small cubes. Reserve.
- Preheat the oven to 300 F (150 C, or gas mark 2).
- Make a soffritto by placing the onion, celery, carrots, and garlic in the bowl of a food processor and process to small chunks or chop together finely by hand. Reserve.
- Season the lamb with salt and pepper.
- Heat 2 tablespoons (30 ml) of the oil in a dutch oven and brown the lamb cubes well on all sides, working in several batches to maintain high temperature in the pan.
- Transfer the lamb to a metal bowl.
- Add the remaining 2 tablespoons (30 ml) olive oil, herbs, and soffritto to the dutch oven. Cook over medium heat until the vegetables are softened and most of the liquid has cooked away.
- Add to the lamb, wine, and tomatoes, mix well, cover, and bake 1 hour in the oven, or until oil rises to the top of the sauce and the meat is tender.