Name: Braised Lamb Shoulder Chops with Tomatoes and Red Wine
Total time: 1 h 15 min
Cuisine: ItalianEurope
Ingredients: 4 lamb shoulder chops, about 3/4 inch thick, trimmed of external fat; Salt and pepper; 2 tablespoons olive oil; 1 small onion, chopped fine; 2 small cloves garlic, minced; ⅓ cup dry red wine; 1 cup canned tomatoes packed in puree, chopped; 2 tablespoons minced fresh parsley leaves

Ingredients

4 lamb shoulder chops, about ¾ inch thick, trimmed of external fat

Salt and pepper

2 tablespoons olive oil

1 small onion, chopped fine

2 small cloves garlic, minced

⅓ cup dry red wine

1 cup canned tomatoes packed in puree, chopped

2 tablespoons minced fresh parsley leaves

Equipment

12-inch Skillet

Instructions

Cook along with these step-by-step instructions

Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown chops, in batches if necessary, 4 to 5 minutes per side; transfer to plate. Pour off fat from skillet.

Recipe Tip

Because they are generally leaner, round bone chops, also called arm chops, are preferable for this braise. If available, however, lean blade chops also braise nicely.

Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Bring to simmer and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes.

Nestle chops into skillet along with any accumulated juices and return to simmer. Reduce heat to low, cover, and simmer gently until chops are tender and fork slips easily in and out of meat, 15 to 20 minutes. Transfer chops to serving platter, tent loosely with aluminum foil, and let rest while finishing sauce.

Stir parsley into sauce and simmer until sauce thickens, 2 to 3 minutes. Season with salt and pepper to taste. Spoon sauce over chops and serve.

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Recipe FAQs

My butcher has loin chops that look good, can I use those?

Answered by Ashley

Food Stylist

While many people turn to loin or rib chops when buying lamb, this recipe uses the oddly shaped and much less expensive shoulder chop instead. The difference between these cuts is how you cook them. Shoulder chops need a braise to break down the connective tissue and make the meat meltingly tender. If you cook a rib or loin chop that way, the meat will end up overcooked, dry, and tough. Be sure to look for shoulder chops when buying lamb chops for this recipe.

Can I skip browning the meat and just start braising right away?

Answered by Carolynn

Instructor, ATK Classes

Browning meat as the first step in a braise is always a good idea to kick-start building flavor in the pan. By patting the lamb dry with paper towels before introducing the chops to the heat, you are jumpstarting the browning process. Removing the excess moisture from the surface of the meat means it starts browning immediately when introduced to the hot oil. More browning means more flavor. Also, be sure to take the full 4 to 5 minutes per side to get a golden brown crust before continuing with the recipe, the final results will be well worth it.

If I don’t have fresh parsley on hand can I use dried?

Answered by Sarah

Instructor, ATK Classes

There is a world of difference between some dried herbs and their fresh counterparts. As a general rule, we recommend using fresh herbs when a recipe calls for a delicate, leafy herb like parsley, cilantro, or chives. The dried version of these herbs loses much of its flavor in the drying process, unlike hardier herbs like rosemary and thyme which retain their essential oils when dried. Since this recipe calls for minced parsley to finish the sauce, we recommend you use fresh parsley and mince it shortly before adding it to the sauce for the best flavor. It’s usually better to omit an herb, or use another fresh one in its place, then substitute dried.

Braised Lamb Shoulder Chops with Tomatoes and Red Wine

Recipe By Nicole Konstantinakos

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