Slow-Cooked Lamb Ragu

Method

1. Brown the pancetta in the pan. Remove to a plate.
2. Season lamb with salt. Heat oil in a Dutch oven and brown the lamb in batches. Set aside.
3. In the same pot, sauté onion, carrot, and celery for 10 minutes until soft. Add garlic and chili flakes, cook 1 minute.
4. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
5. Add red wine and scrape up brown bits. Reduce by half.
6. Return lamb to the pot. Add crushed tomatoes, stock, herbs, and lemon zest.
7. Simmer partially covered for 2.5 to 3 hours, until lamb is tender and falling apart.
8. Shred lamb with forks. Simmer uncovered to thicken if needed. Season to taste.
9. Add grated parmesan and basil leaves.