Debone the shoulder of the lamb and fry the bones in a pan with 3 tablespoons oil, half the celery, carrot, bay leaf and half onion. As soon as the vegetables begin to brown, add a glass of wine and let it evaporate, then add 1 liter of cold water and cook for about 1 hour at a moderate heat. Then filter everything with a fine-mesh strainer. Apart cook in 3 tablespoons of oil carrot, celery and onion, add the chopped lamb cut into small pieces, then add wine and let evaporate. Add the double tomato concentrate, filtered sauce and cook for 2 hours on a low heat. Cook the pasta in salted water, while in a pan fry mushrooms with the remaining oil. Drain the pasta al dente and cook until creamy with lamb sauce, adding the cheese and grated orange peel. Serve garnishing with mushrooms and chopped chives. Match It’s a dish with a good structure, persistent and a rich taste. Match it with a Falerno del Massico Primitivo as it goes well with dishes based on meat sauces, thanks to its aromas of red fruit jam, violets, cinnamon and licorice.