Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
Heat the olive oil in a large pot over medium-high heat. Add in the cubed lamb and cook for 2 to 3 minutes per side until all sides are lightly browned. Transfer the lamb to a plate and set aside
Lower the heat to medium and add the carrot, celery, onion, mushrooms, crushed garlic, salt, pepper, cumin, coriander, thyme and rosemary. Allow to cook for 8-10 minutes until the vegetables have softened and the onions are translucent
Add the wine, canned tomatoes, tomato paste and stock. Cook for 5 minutes.
Place the lamb and sauce in an ovenproof pot, cover with a lid and cook in the oven for 3 hours.
After 3 hours, take the pot out of the oven. Using a slotted spoon remove all of the pieces of lamb from the pot and place on a cutting board.
Using a potato masher, mash the vegetables in the sauce so they break down into smaller pieces, thickening the sauce.
Using two forks, shred the lamb into small thin pieces. Place the shredded lamb back into the sauce.
The sauce can be stored in the fridge for 5 days or in the freezer for 5 months.
Notes
To make this Whole30, use 1/3 cup of balsamic vinegar in place of the red wine and increase the quantity of beef stock to 2 1/2 cups.