Hunter-Style Lamb (Abbacchio alla Cacciatora)

Ingredients

Begin by peeling and trimming the carrot, then slice it and cut it into roughly 1 cm (½-inch) cubes.
Wash the celery stalk and dice it to the same size as the carrot.
Peel the onion, slice it, and coarsely chop it.
Finely mince the garlic.
Pour the olive oil into a wide pan, heat it gently, then add the chopped vegetables for the soffritto base.
Sauté over medium heat for a couple of minutes, stirring frequently.
Lightly dredge the pieces of lamb in the flour, shaking off any excess. Once the vegetables have softened nicely, add the lamb to the pan.
Brown the meat, turning the pieces once they are nicely golden on all sides.
Season with salt and pepper, then add the rosemary sprig and sage leaves.
Deglaze with the red wine and let the alcohol evaporate.
Add the red wine vinegar. Dissolve the tomato paste in a ladle of hot water and pour it over the lamb.
Cover with a lid and let cook for approximately 30 minutes. Add a small splash of hot water if the sauce reduces too much.
Discard the herb sprigs, check for doneness, and remove from the heat. Allow the hunter-style lamb to rest for a few minutes before serving.