WINTER STEW OF BRAISED LAMB, RED ONIONS AND MACARONI

Steps:

• Preheat the oven to 375 degrees.
• Heat vegetable oil in a large, heavy-bottomed saucepan over medium flame. Season lamb, and brown it evenly on all sides, 8 to 10 minutes. Remove lamb from pan, and discard excess fat.
• Return pan to heat, and add cubed celery, cubed carrots, cubed onions and whole garlic cloves. Saute for one minute. Add lamb along with wine, sachet of herbs and veal stock. Bring to a simmer, and skim any foam or residue that comes to the surface.
• Cover, and place pot in oven for about 50 minutes to an hour, or until lamb is very tender. Remove lamb from sauce, and strain liquids back into saucepan, discarding vegetables and sachet.
• When meat is cool enough to handle, shred lamb into strips. Cover and let stand.
• Bring a large pot of lightly salted water to a boil. Cook pasta until just short of al dente. Drain, and hold at room temperature.
• Meanwhile, to finish the dish, heat the 2 tablespoons olive oil in a heavy saucepan over medium setting. Add remaining celery, carrots, onion and chopped garlic. Saute for 2 to 3 minutes. Add tomatoes, parsley and reserved shredded lamb along with 3 cups of the strained lamb-braising liquid. Bring to a boil, and add cooked pasta. Bring to a simmer, and cook gently, stirring, for 2 minutes. Check seasonings.
• Serve immediately in a flat soup plate.