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1
Preheat the oven to 375.
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2
Season the lamb all over with salt and pepper.
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3
Heat the oil in a very large skillet.
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4
Add the lamb and cook over moderately high heat, turning once, until browned, about 12 minutes.
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5
Transfer the lamb to a roasting pan.
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6
Add the carrots, celery, onions and garlic to the skillet and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes.
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7
Add 1 cup of the wine and boil until nearly evaporated, scraping up the browned bits from the bottom of the skillet.
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8
Scrape the mixture into the roasting pan.
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9
Roast the lamb for about 40 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 125.
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10
Meanwhile, cover the morels with hot water and let soak until softened, about 30 minutes.
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11
Remove the morels from the water and pat dry, then thickly slice them.
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12
Transfer the lamb to a carving board.
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13
Set the roasting pan over moderately high heat.
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14
Stir in the tomato paste and cook until beginning to brown, about 4 minutes.
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15
Add the remaining 1 cup of wine and bring to a boil, then stir in the chicken stock.
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16
Strain the liquid into a large saucepan and boil over moderately high heat until the sauce is reduced to 2 1/2 cups, about 20 minutes.
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17
Season with salt and pepper.
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18
In a medium skillet, melt the butter.
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19
Add the sliced morels and minced shallot, season with salt and pepper and cook over moderately high heat until the shallot is softened, about 5 minutes.
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20
Add the sauce and bring to a boil.
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21
Stir in the parsley and season the sauce with salt and pepper.
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22
Thinly slice the lamb and serve with the sauce and the Sheep's-Milk Ricotta Gnocchi.
