Heat oil in large heavy skillet; brown lamb on all sides. Drain off all but 2 Tbls. Fat; add carrots, onions & garlic to kettle & saute' until onion is tender. Add wine, bouillon, salt & pepper; bring to a boil. Cover, reduce heat, & simmer 1 1/2 hours. Stir in tomato paste; simmer 30 minutes or until tender.