Cutturiddi (Basilicata Lamb Stew)

Cut the lamb shoulder into 3-4 cm cubes. Season the lamb shoulder generously with coarse sea salt and black pepper.

Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned lamb shoulder in batches and brown thoroughly on all sides. Remove the browned lamb and set aside.

Finely dice the yellow onion, carrots, and celery stalks (soffritto). Mince the garlic cloves.