Prep and cut your veggies to a large cut because we are gonna braise them.

Score the fat cap of the lamb so that the braising liquid will penetrate the lamb.

Sear all sides of the lamb to lock in the juices and sautee your aromatics and vegg in the same sauce pan you sear your lamb in and add the tomato paste and sautee for a min.

Pour the wine and simmer for 15 mins on medium heat, and pour the stock and put back your lamb on the braising liquid and simmer for 1 hr and 15 mins on low heat to tenderize the lamb.

When tender pull out the lamb and rest it to relax the muscle and soak up it's moisture, make a roux and add the braising liquid to thicken, depends on how think you want the sauce is.

To make the cream cheesemelt. Boil half a cup of milk and add butter reduce the milk and add cream cheese.

Serve hot and enjoy. :)