1. Preheat oven to 150°C
  2. Heat olive oil in a large frying pan over high heat. Add the lamb and cook for 2-3 minutes each side. Remove lamb from pan and set aside.
  3. Add the finely sliced onion and garlic to the pan. Turn down the heat to medium/high and cook till lightly coloured. After 3-4 minutes add the chilli, cumin, coriander, and allspice. Cook for a further 3-4 minutes or until spices are fragrant.
  4. Deglaze the pan by pouring wine into the pan. Add cinnamon quill and allow wine to slightly reduce then, reintroduce the lamb. Add the passata then transfer to a roasting pan and cover with aluminum foil. Make sure it is tightly sealed. Roast lamb in the oven for two hours or until lamb falls apart. Allow to rest and gently pull apart using two forks ready for serving.
  5. Meanwhile, to make the gremolata add the parsley and garlic to a small bowl. Add the zest and juice of both the orange and lemon, then stir to combine. Set aside.
  6. In a large pot of boiling salted water, add pasta and cook as per packet directions. Reserve 1 cup of the cooking water. Drain pasta and set aside.
  7. To serve, combine pasta, reserved pasta water and pulled lamb shoulder in pan. Divide between serving dishes and top with gremolata and parmesan. Enjoy with family and friends.

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