2 Tbs. vegetable oil
2 lb. boneless lamb shoulder or leg of lamb, cut into 6 or 8 pieces
Kosher or sea salt and freshly ground black pepper
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
1 small red onion, finely chopped
1 large clove garlic, lightly crushed
1 Tbs. minced fresh herbs, such as rosemary and sage
1/2 cup dry red or white wine, such as Montepulciano d’Abruzzo or Orvieto
6 cups canned diced tomatoes, with their juice
Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Season the lamb on both sides with salt and pepper and sear the meat on one side until well browned, 3 to 4 minutes. Using tongs, turn and sear the other side until browned, 3 to 4 minutes more. Transfer the lamb to a deep platter.
Reduce the heat to medium low and add the carrot, celery, onion, garlic, and herbs. Cook, stirring frequently, until the onion is softened, 7 to 8 minutes. Return the lamb and its juice to the pot, raise the heat to medium high, and pour in the wine. Cook for 1 to 2 minutes and then add the tomatoes. Bring to a boil and then reduce the heat to medium low or low to maintain a gentle simmer. Cover partially and let the sauce simmer until the lamb is forktender, about 2-1/2 hours. Using tongs, transfer the meat to a cutting board and let it cool for a few minutes. Meanwhile, if the sauce seems thin, let it continue simmering until thickened to a saucy consistency. If it seems too thick, add a splash of water.
Shred the lamb with two forks and return it to the pot. Simmer gently until the meat is heated through. Season to taste with salt.