Preheat the oven to 150°C (gas ⅔25°F/gas mark 2)

Season the lamb shoulder with salt and black pepper. In a large pan on a medium heat, brown off the lamb on all sides until it's nice and browned. Transfer it to a casserole dish or heavy-bottomed oven tin that can be used on the hob and set aside.

In another pan, make the soffritto. Heat the olive oil on a low heat and gently sweat the onion, carrot and celery for 30 minutes, then add the garlic and fry for a further 2 minutes.

Add the soffritto to the lamb casserole dish, together with the herbs, wine and tomatoes, and set over a medium heat until it reaches a steady simmer.

Put the lid on the casserole dish and place in the oven for 4 hours or until the meat is very tender. It's a good idea to check halfway through and top up with water if the dish is looking a little dry.

When the lamb is cooked - it will be very tender and falling away from the bone - take it out of the oven. Pick out and discard the herb stems and bay leaves. Carefully lift the lamb onto a board or a large plate and set everything aside to cool.

Pour the liquid and vegetables into a bowl, checking to make sure there are no stray bones, then blitz using a hand blender or food processor. Pour the sauce into the cleaned casserole dish.

Once the lamb is cool enough to handle, pull all the meat from the bone, breaking apart any large pieces. Discard the bones and the fat and add the meat to the sauce. Place on a low heat, stir well to combine, then leave to simmer.

Check for seasoning. At this point, if needed 320g (11 oz of the sauce can be frozen in a separate container for future use.

Bring a pan of water to the boil before adding the salt, then drop in the garganelli and cook for 1½-2 minutes.

Transfer the garganelli together with a ladleful of pasta cooking water to the sauce and add the clove oil or butter, mixing everything together. Serve in a large bowl for sharing, with a chunk of Parmesan and a glass or two of good red wine.