-
1
Heat the olive oil in a wide, heavy braising vessel over high heat. Add the lamb pieces in a single layer without crowding — work in batches if necessary. Brown on all surfaces until a deep, even Maillard crust forms. The lamb is ready to turn when it releases cleanly from the pan and the underside is dark amber, not merely golden.
-
2
Remove the browned lamb and set aside. Reduce the heat to medium. In the same oil, add the sliced garlic, the whole dried peperoncino rosso dolce, and the crushed peperoncino rosso piccante. Sauté briefly, stirring, until the garlic is pale gold and the peperoncino has bloomed in the oil — the oil will take on a deep orange colour and the kitchen will smell of toasted chilli.
-
3
Return the lamb to the vessel. Pour in the white wine and allow it to reduce by half at a brisk simmer, scraping up the browned fond. Add the crushed tomato and the fresh oregano. Stir to combine. This is where the dish lives or dies: the balance between sweet and hot peperoncino, set now, cannot be corrected later — taste the braising liquid before covering and confirm that warmth is present but does not overwhelm the lamb's sweetness.
-
4
Cover tightly and reduce to the lowest possible simmer. Braise for a minimum of 1 hour 30 minutes and up to 2 hours. The lamb is done when the meat yields completely at the touch of a spoon and begins to pull from the bone without resistance.
-
5
Remove the lid for the final 15–20 minutes of cooking, allowing the braising liquid to reduce to a dense, coating sauce. The surface should show pools of chilli-red olive oil. Season with salt at the end — the peperoncino has already provided a salt-adjacent warmth throughout the braise.
-
6
Serve directly from the vessel, with the braising liquid spooned over. Present with coarse bread alongside for soaking.