The best part about making this dish aside from the fact that you get to eat it, is that it fills your house up with the most delicious smells.

Lightly pat the lamb dry with a paper towel and season generously on all sides with salt and freshly ground pepper. In a Dutch oven or heavy bottomed pot with a lid, heat a bit of oil up over medium high heat. When hot, add the lamb and sear until a very deep brown on all sides. Remove and set aside.

If the pan is dry, add a bit more oil then add the pancetta and brown. Add the onion, carry, and celery. Cook, stirring, until soft, but not brown. Stir in the cumin and red pepper flakes. Deglaze the pan with the win and reduce by about half. Stir in the tomato paste.

Add the lamb back into the pot, along with the stock bring to a gentle simmer, turn down the heat, partially cover and braise for 2 h, or until the lamb is pull apart fork tender.

Remove the lamb, let cool and shred. Add back to the pot and taste and adjust seasoning.

Serve with fresh tagliatelle and peas, but it will taste delicious over any pasta, rice, or grain.