Braised Lamb Shoulder Chops
Savor the rich, fall-off-the-bone tenderness of Braised Lamb Shoulder Chops, a comforting dish that combines succulent lamb with robust, aromatic flavors. This recipe features perfectly seared lamb shoulder chops that are gently braised in a flavorful medley of caramelized onions, carrots, celery, and garlic, all enriched with tomato paste, dry red wine, and savory chicken or beef stock. Fresh herbs like thyme and rosemary infuse the dish with an earthy elegance as it slow-cooks to perfection. The result? A melt-in-your-mouth, hearty meal ideal for cozy family dinners or special occasions. Serve with velvety mashed potatoes, fluffy rice, or crusty bread to soak up the luscious sauce, and prepare to impress with this timeless recipe.
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Recipe Information
Ingredients
- 4 pieces lamb shoulder chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 2 stalks celery stalks
- 4 cloves garlic cloves
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups chicken or beef stock
- 1 leaf bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
Season the lamb shoulder chops on both sides with salt and black pepper.
Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat and add olive oil.
Sear the lamb chops until browned on both sides, about 3-4 minutes per side. Remove the lamb and set aside.
Peel and dice the onion, carrots, and celery into bite-sized pieces. Mince the garlic cloves.
In the same skillet, add the diced onions, carrots, and celery. Cook for 5-7 minutes until softened and slightly caramelized.
Add the minced garlic and tomato paste to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant.
Deglaze the skillet by adding the dry red wine. Scrape the brown bits from the bottom of the pan while the wine reduces for 2-3 minutes.
Return the lamb chops to the skillet and add chicken or beef stock, ensuring the liquid comes about halfway up the chops.
Add the bay leaf, thyme sprigs, and rosemary sprigs to the skillet, nestling them into the liquid.
Bring the mixture to a simmer, then reduce the heat to low, cover the skillet with a lid, and braise for 90-120 minutes until the lamb is tender and easily pulled apart with a fork.
Check periodically to ensure the liquid hasn’t reduced too much, adding a bit more stock or water if necessary.
Once cooked, remove the bay leaf, thyme, and rosemary sprigs. Adjust seasoning with additional salt and pepper, if needed.
Serve the lamb chops hot, spooning the flavorful sauce and vegetables over the top. Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.2 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
