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1
Preheat the oven to 300 degrees F.
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2
Season meat with salt and pepper.
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3
In a heavy skillet or casserole, over high heat, sear the meat in 2 tablespoons extra-virgin olive oil, browning on all sides.
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4
Remove meat from the pan and set aside.
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5
Lower heat to medium and gently sweat the sliced onion, celery, bay leaves, garlic, marjoram, and chile pepper in 2 tablespoons of the oil until soft and starting to turn golden.
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6
Add the tomatoes and tomato sauce to the pan, season, and let reduce for 5 minutes.
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7
Deglaze with wine, add in the lamb pieces, raise the heat to medium, and when the liquid comes to a simmer, cover and cook in the oven for 1 hour.
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8
After 1 hour, add the greens to the pot, setting them directly on top of the meat and its juices.
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9
Cover and return to the oven for 30 to 45 minutes.
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10
Remove from the oven, discard the celery, bay leaves, and chile pepper, and transfer the meat and greens to a serving platter.
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11
Top with slivered cheese and serve immediately.
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12
In a 3-quart saucepan, heat the olive oil over medium heat.
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13
Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
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14
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
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15
Add the tomatoes and juice and bring to a boil, stirring often.
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16
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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17
Season with salt and serve.
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18
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
