Preheat the oven to 300 degrees F.
Season meat with salt and pepper. In a heavy skillet or
casserole, over high heat,
sear the meat in 2 tablespoons extra-virgin olive oil, browning on all sides. Remove meat from the pan and set aside.
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. Add the
tomatoes and
tomato sauce to the pan, season, and let reduce for 5 minutes.
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.
After 1 hour, add the greens to the pot, setting them directly on top of the meat and its juices. Cover and return to the oven for 30 to 45 minutes. Remove from the oven, discard the
celery,
bay leaves, and chile pepper, and transfer the meat and
greens to a serving platter. Top with slivered
cheese and serve immediately.
Onion Soup, Emilia-style: Cipollata
