Red wine braised lamb tagliatelle

Preparation

1. In a large ovenproof skillet, brown the meat on both sides in the oil. Season with salt and pepper. Transfer to a baking dish or Dutch oven.
2. In the same skillet, brown the vegetables (approx: 5 minutes), add the garlic cloves and cook for 1 minute. Deglaze with the red wine and let reduce by half. Add the tomato paste and chopped tomatoes.  Add the seasonings and put the lamb back.  Bring to a boil and simmer for 5 minutes.  Cover and simmer over low heat for 2 hours (check cooking after 1h45) Note: the meat must pull apart.
3. Remove the lamb from the skillet and keep warm (in the oven). Pass and keep the cooking juice on hold. Store or discard cooked vegetables for another use.
4. Rinse the skillet and cook the vegetables for the garnish in hot olive oil (approx: 5 minutes). When tender, add the pressed garlic and cook 1 minute. Pour in the cooking juice, mix the ingredients and simmer over low heat for 2 minutes.
5. With a fork, pull the meat apart and add it to the cooking juice, mix all the ingredients. If necessary, adjust the seasoning. 
6. In a pot of boiling salted water, pour the tagliatelle and cook for 9 minutes (al dente).  Drain and serve immediately.
7. In a pasta bowl, put the tagliatelle and top with the lamb.

Facultative: Sprinkle with chopped fresh parsley.