Fettuccine with five-hour lamb

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery, and sauté until softened, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Increase heat to high, add lamb cubes, and brown on all sides.
4. Pour in the red wine and let it reduce by half.
5. Add crushed tomatoes, rosemary, thyme, bay leaf, salt, and pepper. Stir well.
6. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours until lamb is tender.
7. Cook fettuccine according to package instructions. Drain and set aside.
8. Remove herbs from the ragù. Adjust seasoning with salt and pepper if needed.
9. Toss the fettuccine with the lamb ragù. Serve with grated parmesan cheese on top.

Prep

• Thaw lamb shoulder in the refrigerator overnight if frozen.