Ingredients

• ●1.5 lbs Lamb shoulder, cut into 1-inch pieces
• ●2 tbsp Olive oil
• ●1 medium Onion, chopped
• ●2 cloves Garlic, minced
• ●1 cup Carrots, chopped
• ●1/2 cup Celery, chopped
• ●1/2 cup Dry red wine
• ●4 cups Chicken or vegetable stock
• ●1 lb Penne pasta
• ●2 tbsp Fresh rosemary, chopped
• ●1/2 cup Grated Parmesan cheese
• ●to taste Salt and pepper

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the lamb pieces in batches until browned on all sides. Remove the lamb and set aside.
2. 2Add the chopped onion, garlic, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
3. 3Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
4. 4Add the chicken or vegetable stock and bring to a boil. Stir in the penne pasta.
5. 5Nestle the seared lamb back into the pasta. Reduce the heat to a simmer, cover the pot, and cook until the pasta is al dente and the lamb is tender, about 20-25 minutes. Stir occasionally and add more liquid if needed.
6. 6Stir in the chopped fresh rosemary and grated Parmesan cheese. Season with salt and pepper to taste.
7. 7Serve immediately and enjoy!