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Season lamb with salt and pepper. In a Dutch oven or large pan, heat olive oil over medium-high heat. Sear all sides of lamb. Add carrot, celery, onion, and garlic and cook briefly then add tomato paste and cook another minute. Add red wine and cook until all alcohol smell is gone. Add chicken stock and bring to simmer. Partially cover and simmer until lamb is very tender - 60 to 90 minutes. Remove lamb and shred then add a little braising liquid to keep moist.
Heat olive oil and butter in a large skillet then add vegetables. Cook in fat for several minutes then add garlic and braising liquid. Cook until moisture is almost gone and serve.
Place olive oil and butter in a small sauce pan. Add garlic and shallot and cook for several minutes over low heat. Add braising liquid and cook until reduced by half. Toss with pasta and garnish with cheese and thyme.
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