5 and 1/2 pound lamb shoulder, boned (3–4 pounds after boning)

salt, to taste

pepper, to taste

2 teaspoons ground cumin, divided

all-purpose flour (optional)

2 cloves garlic, crushed (optional)

1/4 cup  Bartenura Olive Oil

2 medium onions, chopped (about 2 cups or 8 ounces)

2 medium carrots, chopped

1 rib celery, chopped

2 cloves garlic, minced

2 tablespoons Tuscanini Tomato Paste

1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried

1 cup Alfasi Cabernet Sauvignon or other dry wine (red or white)

2 cups lamb, veal, or chicken broth

cooked couscous, for serving