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Step 1

• Sprinkle lamb pieces with salt & pepper on all sides
• Heat fat in a large stockpot over medium high heat - sear lamb on all sides in batches until well browned
• Remove to a plate as browned Step 2
  
• When all lamb is browned, add all back to the pot with all ingredients from step 2 above
• Bring to a boil, reduce heat to low and simmer for 2 hours, stirring and rearranging lamb pieces every 30 minutes or so
• After two hours, turn off heat and remove lamb to cool slightly
• Using a strainer, separate solids from braising liquid - discard solids
• Pour braising liquid into a fat separator and allow to stand until fat has risen to the top - spoon or pour off fat
• Return defatted braising liquid to pot and bring to a low boil
• Simmer until reduced by 1/3 and pour into a 4 cup measure - you should have about 3 cups reduced
• Remove lamb meat from bones, discarding bones, cartilage and fat Step 3
  
• Chop lamb into small bite-sized pieces
• Place onion, celery and garlic into a food processor and process until paste
• Heat fat in pot and add onion paste with 1/2 tsp kosher salt over medium heat
• Cook until liquid has evaporated and paste begins to brown
• Add tomato paste and cook stirring until well incorporated
• Add red wine and cook until wine has evaporated
• Add lamb broth (from step 2), red pepper flakes, parsley and oregano stems
• Cook gently for 30 minutes or so, taste to adjust seasonings and remove parsley and oregano stems
• Add chopped lamb meat and heat
• Prepare penne according to package directions for al dente
• Drain and add to sauce
• Stir and let stand at low heat until pasta as absorbed most of the liquid
• Serve sprinkled with chopped parsley with grated cheese on the side
  
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