Tuscan Lamb Ragu with Torn Pappardelle and Mint

Preheat the oven to 300 degrees F. Season the lamb pieces generously with salt and pepper on all sides.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb in batches, browning deeply on all sides, about 4 minutes per side. This is where the flavor begins -- do not rush it. Transfer the browned lamb to a plate.

Reduce heat to medium. Add the onion, carrots, and celery. Cook in the lamb drippings until softened and golden at the edges, about 8 minutes. Add the garlic and tomato paste, stirring for 2 minutes until fragrant and the paste darkens.

Pour in the red wine and bring to a vigorous simmer, scraping up every bit of fond from the bottom. Let the wine reduce by half, about 4 minutes.

Add the crushed tomatoes, rosemary, thyme, bay leaf, juniper berries, and cinnamon stick. Stir to combine and bring to a simmer.

Return the lamb and any accumulated juices to the pot. The liquid should come about two-thirds up the sides of the meat. Cover tightly and transfer to the oven.

Braise for 2.5 to 3 hours, turning the meat once halfway through, until the lamb is utterly tender and pulls apart with no resistance.

Remove the pot from the oven. Transfer the lamb to a cutting board. Discard the rosemary stems, thyme stems, bay leaf, cinnamon stick, and juniper berries. Shred the lamb with two forks, discarding any bones or large pieces of fat. Return the shredded meat to the sauce and stir. Taste and adjust seasoning.

Bring a large pot of salted water to a boil and cook the pappardelle until al dente. Reserve 1 cup of pasta water, then drain.

Toss the pappardelle into the lamb ragu with enough pasta water to make the sauce cling luxuriously to the wide ribbons. Serve in warmed bowls topped with torn mint leaves and a generous grating of cheese.