Lamb Ragu

Ingredients

• 1/4 cup olive oil
• 2 pounds boneless lamb shoulder, cut into 2 inch pieces
• salt and ground black pepper to taste
• 1 onion, cut into small dice
• 1 celery rib, cut into small dice
• 1 carrot, cut into small dice
• 1/2 large fennel bulb, cut into small dice
• 4 cloves garlic, thinly sliced
• 1 (28 ounce) can Italian-style peeled tomatoes (such as Cento(R) San Marzano), crushed by hand
• 2 1/2 cups dry white wine
• 4 sprigs fresh marjoram
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 3 cups water, divided, or more as needed
• 3 sprigs rosemary, leaves stripped and chopped
• 1 orange, zested
• 1 teaspoon red pepper flakes