Braised Lamb Shoulder with Thyme Carrots and Fennel

Ingredients

• 2 large fennel bulbs
• 1 ½ cups water
• 1 ½ pounds tomatoes
• 2 large red onions
• 3 tablespoons butter
• 1 bay leaf
• 2 tablespoons olive oil
• + 4 more ingredients
• • 4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total)
  • 8 large fresh thyme sprigs
  • 1 garlic
  • 6 large carrots

Preheat oven to 350°F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lam...

View full recipe at Epicurious