Heat half the oil in a large pan over medium-high heat. Season lamb with salt and pepper, add to pan in batches, cook for 5 minutes, turning or until caramelised. Add remaining oil, garlic, onions, carrots, celery, rosemary, thyme, and mushrooms. Sauté for 5-8 minutes, or until softened and caramelised. Add red wine to deglaze pan. Add crushed tomatoes and stock, bring to the boil, reduce heat and simmer for 3-3 ½ hours.
Serve with tagliatelle pasta, garnish with fresh basil.
