Braised Lamb Shoulder with Thyme Carrots and Fennel

Ingredients

• 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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