Lamb Ragu with Lamb Shoulder

Instructions:

1. Pat the lamb shoulder chunks completely dry with paper towels. Season generously with salt and pepper. Note: Wet meat won't brown; it'll just steam.
2. Heat olive oil in the Dutch oven over medium high heat until shimmering.
3. Add lamb in batches to avoid crowding. Sear lamb ragu with fresh rosemary by tossing in one sprig of rosemary during the last 60 seconds of browning.
4. Cook 8-10 mins until a deep mahogany crust forms on all sides. Remove meat to a plate and set aside.
5. Reduce heat to medium. In the remaining lamb fat, add the onion, carrot, and celery. Sauté for 8-10 minutes until softened and translucent.
6. Stir in the minced garlic and chopped rosemary; cook for 2 minutes until fragrant.
7. Add tomato paste and Calabrian chili paste. Stir for 3-4 minutes until the paste turns a dark brick red.
8. Pour in the red wine. Scrape the bottom of the pot with your spoon to get all those brown bits into the sauce.
9. Stir in the crushed tomatoes, lamb stock, and bay leaves. Return the seared lamb and any juices to the pot.
10. Cover and simmer on low for 3 hours until the lamb shreds easily with a fork. Stir in the butter at the very end for a glossy finish.