Preheat your oven to 140°C.

Start by seasoning the lamb shoulder thoroughly with sea salt. Preheat a large casserole pot or Dutch oven on a medium-high heat and brown the entire surface of the lamb chunks in a little olive oil, this will take around 10-15 mins. In the meantime, dice the onion, carrot and celery, then peel and slice the garlic.

Remove the lamb from the pot and drain any excess fat leaving 3-4 tbsp in the pan. On a medium heat, add the garlic, chilli flakes and anchovies over a medium-high heat and cook out until the garlic just starts to brown, at this point, add the onion, carrot, celery, and fennel seeds and reduce heat to medium. Cook this out for at least 10-15 minutes until softened and lightly caramelised.

Add the wine and reduce until almost dry, then add the tomatoes, stock (or water) and bring to a simmer. Add the lamb back to the pot with the rosemary and bay leaf, place a lid on and put in the oven for around 3 hours. The lamb is done when you can pull apart with forks.

Start boiling water for your pasta and cook according to package instructions.

Remove the pot from the oven and allow it to cool a little. Skim some of the fat from the surface, pull the meat and stir through the sauce.

Add any salt and pepper if needed, and finish with a generous splash of sherry vinegar for some acidity. Toss with cooked pasta, then top with torn basil and a grating of Parmesan.