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1
Preheat oven to 350F.
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2
Trim fat from lamb and discard.
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3
Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat.
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4
Sprinkle lamb with salt and pepper.
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5
Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat.
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6
Working in batches, add lamb to pot and saute until browned on all sides, about 8 minutes per batch.
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7
Transfer lamb to bowl.
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8
Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and saute until onions are brown, about 7 minutes.
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9
Add tomatoes and stir 2 minutes.
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10
Return lamb and any accumulated juices to pot.
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11
Stir in 1 1/2 cups water.
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12
Sprinkle with salt and pepper.
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13
Bring mixture to simmer.
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14
Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.
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15
Using tongs, transfer lamb to medium bowl; discard bones.
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16
Pour vegetable mixture from pot into strainer set over large bowl.
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17
Press on solids to extract as much vegetable pulp and pan juice as possible.
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18
Return strained pulp and juice to pot.
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19
Spoon off fat from surface.
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20
Return lamb to pot; bring mixture to simmer.
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21
Season to taste with salt and pepper.
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22
Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat.
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23
Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and saute until vegetables begin to soften, about 5 minutes.
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24
Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes.
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25
Discard thyme and bay leaf.
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26
Season with salt and pepper.
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27
Serve with sauteed vegetables.
