Ingredients:

  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 large red sweet peppers, finely diced
  • 1 medium yellow onion, finely diced
  • 2 large carrots, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 28 oz crushed San Marzano tomatoes
  • 1 cup beef stock
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 bay leaf

Instructions:

  1. Pat the lamb dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
  3. Sear the lamb in batches until a deep mahogany-colored crust forms on all sides; remove meat to a plate.
  4. Spoon out excess fat from the pot, leaving no more than 3 tablespoons of oil.
  5. Lower heat to medium and add the diced onions, carrots, and sweet peppers, sautéing until softened and caramelized.
  6. Stir in minced garlic and tomato paste, cooking for approximately 2 minutes.
  7. Deglaze the pot with dry red wine, scraping the bottom to lift the brown bits (fond).
  8. Return the seared lamb to the pot and stir in the crushed tomatoes and beef stock.
  9. Add the rosemary sprigs, thyme sprigs, and the bay leaf.
  10. Simmer on low heat for 3 hours, stirring occasionally, until the lamb is tender and the sauce is thickened.
  11. Remove the bay leaf and herbs, then use a meat masher or two forks to shred the lamb into the sauce.