Directions

1. Preheat oven to 250 degrees.
2. Place carrots, onion, and celery in an even layer in a roasting pan. Season lamb with 2 teaspoons salt and pepper. Set lamb on top of vegetables. Transfer to oven and cook for 6 hours.
3. After about 5 1/2 hours of cooking, place Pinot Noir in a medium saucepan and simmer over medium-high heat until reduced to 1 1/2 cups.
4. Remove roasting pan from oven and add wine to pan, along with stock and remaining 1/2 teaspoon salt. Cover roasting pan with parchment paper-lined foil and return to oven. Continue cooking until meat is almost falling off the bone, about 4 hours more.
5. Remove lamb from braising liquid and use a fork to scrape meat away from bones. Divide meat among 4 plates and serve immediately.