De-bone the Lamb shoulder and cut it in chunks of 3cm diameter and set aside
Pop the bone in the oven at 220 Degrees for 20 minutes
Peel and slice the onion. Brunoise the carrots.
Heat a large saucepan, add extra virgin olive oil and bay leaves on high heat
Add the meat and get a nice brown colour to it
Add wine, let it evaporate it
Add onions and start to sweat it away. Once they’ve softened, add stock, carrots and salt.
Cook for about 3 hours
Once Ragu is ready, cook your favourite pasta in salted boiling water, tossed it throughout the Ragu, add grated Parmigiano Reggiano and serve. Buon Appetito.
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