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1
Sprinkle the lamb with salt and pepper.
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2
Toss the lamb with the flour in a large bowl to coat.
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3
Heat the oil in a heavy, large pot over medium-high heat.
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4
Working in 2 or 3 batches, add the lamb to the pot and cook until brown on all sides, about 10 minutes.
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5
Transfer the lamb to a bowl.
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6
Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute.
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7
Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot.
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8
Return the lamb to the pot and stir in the broth, tomatoes with their juice, and tomato paste.
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9
Cover partially and simmer over medium-low heat, stirring occasionally.
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10
While the stew simmers, cook the onions in a medium saucepan of boiling water for 2 minutes.
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11
Drain and cool.
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12
Peel the onions and cut off the root ends.
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13
When the stew has cooked for 1 hour, add the onions and carrots.
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14
Simmer, uncovered, until the lamb and vegetables are tender, about 25 minutes longer.
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15
Season the stew with salt and pepper.
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16
Bring a large pot of salted water to a boil over high heat.
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17
Add the pasta, stir, and cook until tender, about 1 minute.
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18
Drain the pasta and toss with the butter and Parmesan.
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19
Spoon the stew over the pasta, and top with a sprinkle of chopped parsley.
