Morzeddu di Agnello delle Putiche di Catanzaro

• 1/3 cup olive oil
• 3 ounces salt pork, minced
• 2 pounds boned lamb shoulder, well trimmed of its fat and cut into 1/2-inch dice
• 2 medium yellow onions, peeled and sliced very thin
• 4 fat cloves garlic, peeled, crushed, and minced
• 1 teaspoon dried Greek oregano
• 1 bay leaf, crushed
• 2 to 3 dried red chile peppers, crushed, or 2/3 to 1 teaspoon dried chile flakes
• 1 14-ounce can plum tomatoes, with their liquids
• 1 teaspoon fine sea salt
• 1 cup good red wine
• 1 cup just-grated pecorino

1. In a large terra-cotta or enameled cast-iron casserole over a medium flame, warm the olive oil and saute the salt pork.
2. Brown the lambperhaps only half or a third of it at a timecrusting it, coloring it well, then removing it, with a slotted spoon, to a holding plate.
3. When the lamb has been sealed, soften the onions and garlic in the fat for 2 or 3 minutes, taking care not to let them color.
4. Add the oregano, the bay leaf, and the chile peppers into the pan and cook another minute before quieting the flame a bit more and adding the tomatoes, the sea salt, the wine, and the sealed lamb.
5. Cover the casserole with a skewed lid and permit it to simmer gently for 1/2 hour or until the lamb has all but melted into the thickened sauce.
6. Off the heat, stir in the pecorino.
7. Permit the sauce to cool, cover it, and let it rest an hour or so before a gentle reheating.
8. Carry the casserole to table with a basket of warm, small breads, already split and readied for filling, or some good bakers best crusty rolls.
9. Invite everyone to stuff their little loaves with the tantalizing mash and to drink rough red wine with the thirst of the Catanzarese.

olive oil, salt pork, lamb shoulder, yellow onions, garlic, oregano, bay leaf, red chile peppers, tomatoes, salt, red wine, pecorino

Taken from www.epicurious.com/recipes/food/views/morzeddu-di-agnello-delle-putiche-di-catanzaro-391186 (may not work)