Try this over lamb steaks or shoulder chops.

4 tablespoons butter
1 medium stalk celery, chopped
1 medium carrot, chopped
1/2 medium onion, chopped
2 cloves garlic, chopped
1 teaspoon pickling spices
1/4 teaspoon rosemary
4 ounces tomato paste
1/4 cup beef bouillon
1/4 cup red wine
Juice of 1 lemon
1/4 teaspoon nutmeg
4 tablespoons cold butter
2 egg yolks, well beaten

In a heavy skillet melt butter and add celery, carrot and onion. Saut?until limp and slightly browned. Add garlic, pickling spices, rosemary, tomato paste, bouillon, wine, lemon juice and nutmeg. Simmer over low heat until reduced by half, then pur? in a blender or food processor. Add cold butter and stir until butter is melted, then stir in egg yolks. Keep sauce warm until ready to use.