Sauteed Lamb Shoulder with Garlic and Thyme

In a large sauté pan over high heat, warm 2 tablespoons of the olive oil. Working in batches, add the lamb and sauté until the meat begins to brown, about 5 minutes. Using a slotted spoon, transfer the meat to a plate and set aside.

Pour off the fat from the pan and place over medium-high heat. Add the remaining 1 tablespoon olive oil to the pan, and, when it is hot, add the onion, carrot and garlic and sauté until the vegetables begin to brown, 4-5 minutes.

Return the lamb to the pan and add the 1 teaspoon salt, the 1/4 teaspoon pepper, tomato, thyme and wine. Reduce the heat to medium and cook until the liquid is reduced by half, about 5 minutes. Add the veal stock and bring to a boil over high heat. Reduce the heat to medium and simmer until the lamb is tender when pierced with a fork, about 45 minutes.

Pour the contents of the sauté pan through a fine-mesh sieve into a clean container. Remove the meat and vegetables from the sieve and separate them. Keep the meat warm.

Place the vegetables and all of the strained liquid into a food processor fitted with a metal blade or in a blender and process or blend on high speed until the sauce is smooth, about 30 seconds.

Pour the sauce into a saucepan and rewarm over medium heat. Season to taste with salt and pepper.

Place the lamb on a warmed serving platter or individual plates and pour the warmed sauce over the top. Serve immediately.