Take braised lamb out of oven and let cool slightly to pull apart easily. Strain lamb stock. Sauté zucchini, onions, mushrooms and tomatoes in olive oil with thyme, parsley and tarragon. In a separate pot, cook pappardelle pasta al dente about 5 minutes. Season with herbs, red wine deglaze, salt & pepper. Add lamb and sauce to buttered pasta and sprinkle with Parmesan cheese.