Preheat your oven to 325 degrees Fahrenheit.

Mix your spices (cumin and paprika) in a bowl. Season the lamb all over with the spice mixture, salt and pepper.

Heat the oil in a large Dutch oven.

When hot, add the lamb in a single layer and brown on both sides for about 6-8 minutes. Just until browned all over. You may need to to this in 2 batches. Once the lamb is browned remove from the pot and transfer to a platter.

Now add your onion, carrots and celery. Cook until softened then add the garlic and chili flakes. Cook for about 2-3 minutes. In the meantime prepare your herb sachet. Put all the herbs and the peppercorns into a piece of cheesecloth and tie with string to form a small bundle.

Now add the tomato paste to the veggies and spread around until it’s mixed in. Add your wine and simmer til reduced by half. Return the lamb to the pot with all its juices, and add the tomatoes, herb sachet and beef stock. Season with salt and pepper and bring to a simmer. Put the lid on and place in the oven for about 2 hours, until the lamb falls apart with a fork.

Remove from the oven and shred the lamb pieces with a fork. If you need to remove the pieces to do so that’s fine. Return the shredded lamb to the pot and if necessary reduce the sauce on the stove top.

Remove the herb sachet.

Have your heavily salted boiling water ready. Add your fresh Pappardelle and cook for about 2 minutes. Fresh pasta cooks fast. If using dried pasta then cook until al dente.

Drain the pasta. Add it to a large sauce pan with ladles of lamb Ragu and a few pads of butter. Gently heat on the stove top until the butter is melted in. Serve and top with Pecorino.