Creating a delicious Lamb Ragu is simple if you follow these step-by-step instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Sauté Vegetables: Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
4. Brown the Lamb: Add the ground lamb and diced lamb shoulder. Cook until the meat is browned on all sides, breaking it apart with a wooden spoon.
5. Add Tomatoes and Wine: Stir in the crushed tomatoes, tomato paste, and red wine if using. Allow it to simmer for a few minutes to reduce the wine.
6. Incorporate Liquid: Pour in the broth and add oregano, thyme, and bay leaf. Season with salt and pepper to taste.
7. Simmer: Bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for about 2 hours, stirring occasionally. The sauce should be thick and fragrant.
8. Adjust Seasoning: After simmering, taste and adjust the seasoning as needed. Remove the bay leaf.
9. Serve: The Lamb Ragu is ready to be served over your choice of pasta or other accompaniment.