Pre heat your oven to 320°F – 160°C

Cut up the lamb shoulder into chunky pieces. Place an oven proof (cast iron) pot on high heat, add a large drizzle of olive oil, once oil is hot add the meat pieces and caramelise until nice and brown. You may need to do that in two batches if your burner is not hot enough.

Peel and chop the onion, add to the meat, caramelise the onions, add the thyme and 5 minced garlic cloves. Once browned, deglaze with the red wine.

Peel and grate the carrots, chop the celery sticks and add to the meat along with two cans of tomatoes. Add the tomato paste and chicken or beef stock. Add one bay leaf, season with salt and pepper. Bring to a simmer, cover with an oven-proof lid and bake for 3 hours at 320°F – 160°C.

Chop the parsley and set aside.

Remove from oven, take out the bay leaf and give it a vigorous mix until all the meat pieces have shredded apart. Taste and adjust seasoning.

Boil a large pot of water. Add salt, once boiling. Place your pasta in boiling water cook for three minutes less than indicated on packet (if 12 minutes, cook for 9). Once cooked, drain and place directly into hot ragu. Add one or two laddles of the pasta water. Mix very gently for 3 minutes.  Add the chopped parsley, mix and serve.

Top with a drizzle of olive oil and grated Parmesan or Pecorino cheese.