Transfer to a small pot and bring and simmer for 5 minutes
Transfer to an ovenproof container and heat at 350 degrees for 10-15 min
Loosen lid and microwave for 90 seconds
Transfer to oven-proof container and heat at 350 degrees for 20-25 minutes
Transfer to oven-proof container and heat at 350 degrees for 15 minutes
Transfer Lamb and sauce to a pot large enough and cover and simmer for 15 minutes
Pan-Seared Petrale Sole:
Transfer to an ovenproof container and cover. Heat at 350 degrees for 10 minutes
Farmers Market Beef Pot Roast
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.