- Cut the lamb into 6 or 8 chunks, pat it dry and season with kosher salt (about a teaspoon) and ¼ teaspoon pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shoulder on all sides until it is deeply colored. Transfer to absorbent towels.
- Add remaining oil to pot with onion and celery. Cook 10 minutes over medium heat, stirring occasionally, then add garlic and stir. Cook 5 minutes, stirring once or twice. Add tomato sauce, dried tomatoes, fennel seed, thyme, red pepper flakes, chicken stock, bourbon, vinegar, Worcestershire, soy and honey.
- Return lamb to the pot. Cover pot and simmer until tender, 3 to 3½ hours. (You may also transfer all the ingredients to a slow cooker and cook on low all day).
- If the meat has not been boned, remove and discard bone now (it will come out easily). Remove meat and set aside. Skim any fat from the liquid and return meat to the broth.
- Serve with bread, noodles, grits or smashed potatoes. Leftovers freeze and reheat beautifully.