In a large heavy pot, heat olive oil over medium heat. Season the lamb neck with salt and black pepper, then brown on all sides in the pot. Remove the lamb and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, fennel, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.

Deglaze with Wine

Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 3-4 minutes until the wine reduces slightly.

Combine Ingredients

Return the browned lamb neck to the pot, add chicken broth and chopped thyme. Bring to a boil, then reduce heat to low, cover, and let simmer for about 2 hours, or until the lamb is tender and falling off the bone.

Cook Pasta

In a separate pot, cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.

Shred Lamb and Combine

Remove the lamb neck from the pot, shred the meat with two forks, and discard the bones. Return the shredded meat to the sauce, adjust seasoning with salt and pepper if needed.

Serve

Toss the cooked orecchiette with the lamb ragu. Serve hot, topped with grated Midnight Moon cheese.