Pre-heat oven to 400F.  Peel carrots and place on a parchment covered baking dish.  Lightly coat with olive oil, kosher salt and coarse ground black pepper.  Roast on middle rack for 40 minutes, turning once.  When done, slice into 1” rounds.

Pat the lamb chunks dry with a paper towel. Liberally coat the lamb chunks with salt and pepper and set aside.

Peel and coarsely chop the onions, and chop the garlic. Chop the carrots into thin rounds. Chop the sage and bundle the rosemary.

In heavy stockpot over medium-high heat, add olive oil to cover the bottom thinly. When oil is hot, add the lamb in batches and brown deeply; you want it browned darkly for good flavor. When the meat is thoroughly browned, set aside.  Do not drain the juices from the stockpot.

Add the onions to the stockpot. Lower the heat, and cook slowly over medium heat for about 10 minutes or until the onions are golden. Add the rosemary and sage, garlic, and the carrots. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.  Sprinkle with a small amount of flour and stir in well for 1-2 minutes.

Add the wine and deglaze the stockpot.  Then add the browned meat and continue to simmer until liquid has reduced by half, about 20 minutes. Transfer to a crock pot.  Crush the tomatoes in the can with a fork or back of a spoon, then add them and their juices to the crock pot. Cook for 4 hours on HIGH or at least 8 hours on LOW; the longer it cooks the more tender it will be.

When ready to serve, remove the bay leaves and rosemary bundles, then go through with two forks and shred any remaining chunks of meat, although most of it will have already fallen apart. Taste and season if necessary with additional salt and pepper.

Serve over egg noodle pasta.  Sprinkle with parmesan cheese if desired.  Enjoy!

You can replace the lamb with beef if desired.