Greek Lamb Stew

4 T. olive oil
5-1/2 lbs boned shoulder of lamb, trimmed and cubed
5 medium onions, sliced finely
salt
4 garlic cloves, minced
2 celery stalks, minced
leaves of 4 thyme sprigs
1 t. dried oregano
3 bay leaves
2 carrots, halved lengthwise and then halved across
3 (14.5 oz) cans diced tomatoes
1-1/4 C. lamb, beef stock or water
1 bottle dry white sine
freshly ground black pepper
1 lb. ditalini or other small tubular pasta
2/3 lb. feta cheese
2-3 T. finely chopped parsley, oregano or basil

Preheat oven to 325 if using (alternatively cook in slow cooker)

In a large oven-proof saucepan, casserole or dutch oven heat 3 T. olive oil.  Brown the meat in batches over high heat, adding more oil as necessary.  Place the meat aside.  Add additional oil and add onions, sprinkling them with salt.  Cook until onions are soft and translucent.  Add garlic, celery, thyme and oregano.  Cook for a couple of minutes until fragrant.  Add the meat back to the pan along with the bay leaves, carrots, tomatoes, stock and wine and mix.  Ensure meat is covered and if not add some additional water.  Bring to a boil, remove scum and let bubble for about 3 minutes.  Cover, transfer to the oven and back for about 2 to 2-1/2 hours until meat is tender.  Alternatively place in a slow cooker and cook on on high for 4 hours or low for 8 hours.  Remove the carrots and bay leaves.  Season to taste with salt and pepper.

At this point the stew can be placed in the fridge and cooled until ready to finish.  If cooled, remove from the fridge 1-2 hours before cooking again and reheat in the oven or on a stove.  

Cook pasta until close to just before al dente.  Drain the pasta and add it quickly to the bubbling juices in the casserole.  In a couple of minutes, pasta should be finished.  

Crumble feta in a bowl and add the chopped herbs.  Stir to combine and serve over the stew.