Braised Lamb Shoulder Chops

Ingredients and Weight:

• 8 lamb shoulder chops, each 8 ounces
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups dry red wine
• 2 cups beef broth
• 1 cup diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

2 hours 30 minutes

Difficulty Level:

3 (Medium)

Preparation Method Steps:

1. Season the lamb chops with salt and pepper.
2. Brown the chops in a large skillet over medium-high heat for 2-3 minutes per side.
3. Remove the chops from the skillet and set aside.
4. Add the onion, carrots, celery, and garlic to the skillet and cook until softened, about 5 minutes.
5. Stir in the red wine, beef broth, tomatoes, tomato paste, thyme, oregano, and bay leaf.
6. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened slightly.
7. Return the lamb chops to the skillet and nestle them in the sauce.
8. Cover and braise in a preheated oven at 325°F (165°C) for 2 hours, or until the meat is tender and falls off the bone.
9. Serve hot with mashed potatoes or rice.

Nutritional Information:

One serving (1 lamb chop) contains:

• Calories: 350
• Fat: 15 grams
• Protein: 30 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Tender, juicy, and flavorful lamb
• Rich and savory sauce
• Perfect for a special occasion or Sunday dinner

User Comments:

• "These lamb chops were absolutely delicious! The meat was so tender and the sauce was perfect."
• "I made this for a dinner party and everyone raved about it. It was a real crowd-pleaser."
• "I'm not a big fan of lamb, but I loved these chops. They were cooked perfectly and the sauce was amazing."

Special Precautions and Tips:

• If you can't find lamb shoulder chops, you can substitute lamb loin chops.
• Be sure to brown the chops well before braising them. This will help to develop their flavor.
• Don't overcook the chops, or they will become tough.
• If the sauce becomes too thick, you can add a little water or red wine.