Pappardelle with Tender Braised Lamb

1.Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set aside.

2.In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

3.Add the minced garlic and cook for another minute until fragrant.

4.Return the browned lamb to the pot and pour in the red wine. Bring to a simmer and let it cook for about 5 minutes, allowing the alcohol to evaporate.

5.Stir in the diced tomatoes, beef stock, oregano, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low.

6.Cover the pot and let the lamb braise for about 2 hours, or until the meat is tender and easily pulls apart with a fork. Stir occasionally and check the liquid level, adding more stock if necessary.

7.Once the lamb is tender, remove it from the pot and shred it using two forks. Discard any excess fat and the bay leaf.

8.Meanwhile, cook the pappardelle pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

9.Combine the shredded lamb back into the sauce and mix well. Adjust seasoning with salt and pepper if needed.

10.Serve the pappardelle topped with the braised lamb sauce, garnished with fresh parsley and grated Parmesan cheese.