Lamb Ragu

Directions

1. Heat the olive oil in a large stock pot over medium heat.

   Roughly chop the carrots, onions, and celery.

2. Add the lamb to the pot and season all sides using 1 teaspoon salt and ¼ teaspoon black pepper. Cook for 2-3 minutes on each side to create a sear.
3. Remove the lamb from the pot, place in on a plate, and add the carrots, onion, and celery to the stock pot.
4. Let the vegetables cook for 5-7 minutes until translucent. Add the garlic and cook for another 1-2 minutes.
5. Stir in the spices and tomato paste and cook for 1-2 minutes, until the tomato paste caramelizes and turns a deep red color.
6. Pour in the wine and cover. Cook for 2-3 minutes, until simmering.
7. Return the lamb to the pot and add the vegetable broth. Spoon veggies and liquid over the lamb, then cover the pot. Preheat the oven to 250°F.
8. Bring the pot to a boil on the stove.
9. Once boiling, place the pot in the oven with the lid on and cook for 4 1/2 hours.
10. Remove the pot from the oven and take the lamb out. It should be fall-off-the-bone tender. Keep it in a bowl or on a plate for the time being.
11. Set the pot over medium heat for 10-15 minutes to let the sauce reduce.
12. Carefully transfer the sauce to a blender and purée until smooth. It should be deep orange in color and look like a thin soup.
13. Pour the blended sauce back into the pot and cook for 10-15 minutes to let the sauce reduce further.
14. Shred the lamb using a fork. Either stir the lamb into the sauce or place it on top to serve. Serve with pasta, rice, polenta, or any other grain you love.