Ingredient:

• ¼ 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
• ½ large fennel bulb, cut into small dice
• 4 cloves garlic, thinly sliced
• 1 (28 ounce) can Italian-style peeled tomatoes, crushed by hand
• 2 ½ cups red 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