1 kg lamb shoulder
Salt and freshly ground pepper
1 Tbs extra virgin olive oil
2 sprigs rosemary
2 sprigs sage
1 small red onion, peeled and cut into 1 cm pieces
8 cloves garlic, peeled
1 carrot, peeled and cut into 1 cm pieces
1 celery stalk, cut into 1 cm pieces
2 cups Chianti
2 cans peeled whole cherry or plum tomatoes
2 Tbs tomato paste
3 Tbs butter
1 Tbs finely grated orange zest
Freshly grated Parmigiano-Reggiano
5 g parsley
500 ml chicken stock
Pasta of choice
Season lamb with salt and pepper to taste, fill with herbs and garlic and roll, tie the lamb with butcher’s twine.
Place a large flat pan on the stove, when the oil is hot add the lamb and cook until well browned on all sides – about 5 minutes.
Add onion, garlic, carrot, celery and herbs. Reduce heat to medium-low and saute until vegetables have started to change texture, about 5 minutes.
Add Chianti and continue to simmer until liquid has reduced by half, about 10 minutes. Add tomatoes and their juice and 500 ml chicken stock, bring to the boil, cover with baking paper, then foil and put in a 140 C oven for four to five hours.
Once cooked, pull it apart and check seasoning. Cook pasta of choice and add lamb, sauce, orange zest and butter at the last minute. Top with chopped parsley and finish with grated Parmigiano-Reggiano.
Recipe provided by Cucinetta