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Braised Lamb Shoulder Chops with Tomatoes and Red Wine
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 45 minutes
Source:
| 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. | |
| 4 | lamb shoulder chops, about 3/4 inch thick, trimmed of external fat |
| Table salt and ground black pepper | |
| 2 tablespoons | olive oil |
| 1 small | onion, chopped fine |
| 2 small cloves | garlic , minced |
| 1/3 cup | dry red wine |
| 1 cup | canned tomatoes packed in puree, chopped |
| 2 tablespoons | minced fresh parsley leaves |
1. Sprinkle chops with salt and pepper to taste.
2. Heat 1 tablespoon of the oil in 12-inch heavy-bottomed nonreactive skillet over medium-high heat. Cooking in batches if necessary to avoid overcrowding, add chops; sauté until brown on both sides, 4 to 5 minutes. Remove from pan; set aside.
3. Pour fat from pan; return pan to medium heat, adding remaining tablespoon of oil. Add onion; sauté until softened, about 4 minutes. Add garlic; cook until fragrant, about 1 minute longer. Add wine; simmer until reduced by half, scraping browned bits from pan bottom with wooden spoon, 2 to 3 minutes. Stir in tomatoes, then return chops to pan. Reduce heat to low; cover and simmer until chops are cooked through but tender, 15 to 20 minutes.
4. Transfer chops to each of four plates. Stir parsley into braising liquid; simmer until sauce thickens, 2 to 3 minutes. Adjust seasonings, spoon portion of sauce over each chop, and serve.
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