Braised Lamb Shoulder With Thyme, Carrots, And Fennel

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1748
FAT
428%
CHOL
205%
SOD
38%

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Ingredients for 4 servings

4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total)

3 tablespoons butter

2 tablespoons olive oil

2 large red onions, coarsely chopped

6 large carrots, 2 peeled and coarsely chopped, 4 peeled and sliced into rounds

1 head of garlic, unpeeled, cut horizontally in half

8 large fresh thyme sprigs

1 1/2 pounds tomatoes, coarsely chopped

1 1/2 cups (or more) water

2 large fennel bulbs, trimmed, cored, cut into matchstick-size strips

1 bay leaf

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