Lamb stew in terracotta pot

Cut the Boneless lamb shoulder into 4-5 cm cubes. Pat the lamb dry with paper towels.

Finely chop the Yellow onion, Carrots, and Celery stalks to create a soffritto. Mince the Garlic cloves.

Heat the Extra-virgin olive oil in a large, heavy-bottomed pan (or directly in the terracotta pot if it is stovetop safe) over medium-high heat. Add the Boneless lamb shoulder in batches and brown on all sides until well-caramelized. Remove the browned lamb and set aside.