Method

Pick and finely chop the rosemary, thyme, and sage leaves. Mix with the salt.
Rub the lamb with vegetable oil and the herb–salt mixture. Place in a roasting tray and roast at 250°C for 20 minutes, until browned.
In a heavy pot, heat the olive oil over medium heat. Add the onion, celery, and carrot, cooking gently until softened and golden (about 10 minutes).
Pour in the red wine, scraping up any caramelised bits from the pot. Simmer for 5 minutes to cook off the alcohol.
Add the peeled tomatoes, crushing them lightly, then return the roasted lamb pieces to the pot. Stir in ground coriander and cracked pepper. Slow cook, Reduce the heat to low, cover partially, and simmer gently for 2 hours, stirring occasionally, until the lamb is tender and falling apart. If the sauce thickens too much, top up with a little water.
In the last 10 minutes of cooking, bring a large pot of salted water to the boil. Cook the pappardelle until al dente, then drain, reserving a cup of the cooking water.
Toss the pappardelle through the ragù, adding some grana Padano, adding a splash of the pasta water if needed to loosen. Serve with a drizzle of olive oil and freshly grated Grana Padano cheese.