A deliciously tender lamb dish, slow-cooked to perfection with aromatic herbs and a rich sauce.
Trim excess fat from the lamb and season it generously with salt and pepper.
Trimming the fat helps reduce greasiness in the final dish.
Heat olive oil in a large pot over medium heat and brown the lamb on all sides until golden.
Browning the lamb enhances its flavor by creating a caramelized crust.
Remove the lamb and set it aside. In the same pot, sauté onions, shallots, garlic, and pancetta until caramelized.
Caramelizing the vegetables adds a sweet and savory depth to the dish.
Deglaze the pot with red wine, scraping up any browned bits, and reduce the liquid by half.
Reducing the wine concentrates its flavor, adding richness to the sauce.
Add tomato paste, rosemary, thyme, bay leaves, and the sautéed vegetables back to the pot.
Layering the ingredients ensures even distribution of flavors.
Return the lamb to the pot, fat side up, and add enough stock to cover two-thirds of the lamb.
Keeping the fat side up allows it to baste the meat as it cooks.
Cover the pot tightly and bake in a preheated oven at 325°F (165°C) for 6-7 hours, basting occasionally.
Slow cooking at a low temperature ensures the lamb becomes tender and flavorful.
Remove the lamb and let it rest covered with foil. Skim the fat from the cooking liquid and reduce it to a thick sauce.
Reducing the sauce intensifies its flavor, making it a perfect accompaniment.
Serve the lamb with the rich sauce drizzled over it, alongside your choice of sides.
Garnish with fresh herbs for a vibrant presentation.
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