Pignata (Lamb and Vegetable Stew)

1. Cut the Lamb shoulder, bone-in into large, stew-sized pieces. Season generously with Salt and Black pepper.

2. Dice the Onion, Carrots, and Celery into small pieces to form a soffritto. Mince the Garlic.

3. Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or a traditional earthenware pignata over medium heat. Add the diced Onion, Carrots, and Celery and sauté until softened, about 8-10 minutes. Add the minced Garlic and Chili flakes and cook for another minute until fragrant.