Season the lamb cubes generously with salt (1 tsp) and pepper.

In a large, heavy-bottomed pot or Dutch oven, heat olive oil (¼ cups) over medium-high heat.

Oil should be shimmering

Working in batches, brown the lamb cubes on all sides. Remove the lamb and set aside.

Lamb should be deeply browned

Add the onion (1 medium), carrot (1 medium), and celery (2 stalks) to the pot and cook until softened, about 8-10 minutes.

Vegetables should be fragrant

Add the garlic (4 cloves) and cook for another minute until fragrant.

Garlic should be fragrant

Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.

Return the lamb to the pot. Add the crushed tomatoes, tomato paste (2 tbsp), oregano, and bay leaves. Bring to a simmer.

Reduce heat to low, cover, and simmer for at least 2.5 hours, or until the lamb is fall-apart tender.

Lamb should be easily shredded with a fork

Remove the bay leaves. Shred the lamb with two forks.

Season with additional salt (1 tsp) and pepper to taste.

Serve hot over your favorite pasta, topped with grated Parmesan cheese (½ cups) and fresh parsley (¼ cups).