In a large pot, heat the olive oil over medium-high heat. Add the lamb chunks and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.

Sauté the Vegetables

In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and sauté for another minute.

Deglaze and Simmer

Pour in the red wine and scrape the bottom of the pot to deglaze. Bring to a simmer and let it reduce for about 5 minutes.

Combine Ingredients

Add the seared lamb back into the pot along with the broth, crushed tomatoes, bay leaves, salt, and pepper. Stir to combine.

Braise the Lamb

Bring the mixture to a gentle boil, then reduce heat to low and cover. Let it braise for 2 to 2.5 hours, or until the lamb is tender and shreds easily.

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