Preheat the oven to 130ºC/266ºF.

Place a large casserole pot over a high heat and add a good glug of oil. Season the lamb generously with salt and sear off the lamb shoulder until well browned, then remove from the casserole pot.

Peel and roughly chop the onion, carrot, celery and garlic. Add the vegetables and thyme sprigs to the casserole pan and cook until soft and well coloured.

Add in the tomato paste and cook for one minute. Then add the wine and reduce by half. Once reduced, add the tomatoes and stir to break them up.

Add the lamb into the pan, cover with chicken stock and bring to the boil. Place a lid on the casserole pan and cook in the oven until tender and flaking away from the bone. This will take around 4-5 hours.

When the lamb is ready, remove the casserole pan from the oven and allow to cool. Take the lamb out of the casserole dish and strain the liquid into a saucepan. Whack the saucepan onto the heat and reduce until thick.

Once the lamb is cool enough to handle, shred down the meat and fold through the thickened sauce.

Place your meat sauce (the ragu) into a frying pan and heat gently.

Get your pasta on. Once al dente, drain the pasta making sure to reserve a generous splash of the pasta water.

Toss the pasta through the ragu and add the chopped parsley. Stir through the pasta water and keep tossing to create a lovely rich sauce.

Serve up on warmed plates and grate over your parmesan cheese. Enjoy!