This is fall-off-the-bone comfort food right here.
1 tablespoon olive oil
3-4 lbs. lamb shoulder, cut into chops and seasoned with salt and pepper
1/2 cup red wine
1 onion, peeled and cut in half
2 carrots, peeled and cut in half
2 celery stalks, cut in half
2 cloves minced garlic
6 sprigs of thyme
1 large sprig rosemary
1 bay leaf
2 tablespoons tomato paste
2 cups chicken stock
1 teaspoon salt, to taste
Heat oven to 300 F. Heat oil to medium high heat in large Dutch oven or other large pot. Sear lamb shoulders, about a couple minutes on each side. You may need to do two batches if you can’t fit them in single layer in pot. Remove and set aside on plate.
Pour in red wine and scrape the bottom to mix in all the remaining seared lamb bits. Let the alcohol cook off for several minutes. Remove wine into small bowl. Put onion, carrots, celery, garlic, thyme, rosemary, bay leaf and salt in pot and cook for about 5 minutes. Add red wine, tomato paste, and stock and stir. Put lamb back in.
Cover dutch oven and place in oven to bake for about 2 hours or until meat is super soft and falls off the bone. Or transfer everything into a baking pan and cover and bake.