Braised Lamb Shoulder Chops
on Nov 27, 2023
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These are the MOST tender lamb shoulder chops you will ever have! Cooked low and slow in a rich red wine sauce, these braised lamb shoulder chops are fall-off-the-bone tender, rivaling the prime cuts at a fine dining restaurant! Braising is the BEST way to cook this tough cut! No need to spend top dollar on expensive cuts!

The best part is that they’re very easy to make, cooked in just ONE pan! BONUS: It’s impossible to overcook them! They’re impressive enough for company or a holiday party! Pair this with mashed potatoes and green beans for an unforgettable dinner! The red wine sauce is incredibly flavorful, and you’ll want to drizzle it over everything!
Look at the photo above to see how TENDER they are!
It takes longer than the pan-fried version, but it’s so easy to make and definitely worth the wait!
Watch How Easy to Make These Lamb Shoulder Chops
Braised Lamb Shoulder Chops – SUPER Tender
Trust me, this is the BEST way to cook the budge-friendly lamb shoulder chops! You’ll transform this economical cut into a luscious meal you’ll find at fine dining restaurants!
I bought several packages of lamb shoulder chops when they were on sale a few weeks ago, and have since tried different ways to cook them – pan-searing, grilling, baking, with or without marinade. Today, I’m sharing with you the WINNER of all: this braised tender and juicy lamb shoulder chops recipe!
This Foolproof Recipe Works for ALL Types of Lamb Shoulder Chops
Lamb shoulder chops come from the shoulder of a lamb. They are more flavorful but also tougher than most other cuts. This tough cut is most suitable for slow cooking, which breaks down the tough connective tissues, resulting in fall-apart tender meat.
There are different types of lamb shoulder chops and the most common ones are arm chops (from the arm end) and blade chops (from the blade end). If you are not sure what types of lamb shoulder chops you have, don’t fret, as this recipe works for ANY TYPE of lamb shoulder chops, and other lamb chops too!
To show you how they cook, I included BOTH arm chops and blade chops in this recipe! Yup, two in one!
How to make Braised Lamb Shoulders Chops with Red Wine Sauce
- Prepare ingredients. Mince garlic, and cut vegetables. In the meantime, let lamb shoulder chops rest at room temperature.
- Brown the chops. Add oil to a heavy-bottom pan over high heat. Place the chops in the pan and sear them for a few minutes until nicely browned on both sides. Transfer them to a plate.
- Sauté vegetables: Turn the heat down to medium and add more oil to the same pot. Sauté onion, garlic, carrot, and celery.
- Add wine and the rest of the ingredients: Add tomato paste, wine, chicken broth, thyme, and bay leaves. Stir until the tomato paste is dissolved.
- Braise: Add the lamb shoulder chops back to the pan. Bring the sauce to a boil. Reduce the heat to low and cover with a tight-fitting lid. Let it simmer for about 2 hours. The end result is fall-off-the-bone, super delicious lamb shoulder chops in the red wine sauce!
How long to braise them
You can braise lamb shoulder chops with different cooking methods. Here are the braising times for each:
- Stove: 1.5 to 2 hours
- Oven: 2 hours at 325F (160C)
- Slow Cooker: 4-5 hours on high and 7-8 hours on low
- Instant Pot: 45-60 minutes on high
Serving them with:
- Mashed potatoes
- Green beans, broccoli, and asparagus
- Rice, pasta, and bread
Storage and Make Ahead
To make ahead and store: You can make this dish 2-3 days ahead of time and store it in an airtight container in the refrigerator.
To freeze: Store it in a freezer-safe container and it’ll last up to 3 months. Let it thaw overnight in the fridge before reheating.
To reheat: Reheat in a skillet on the stovetop over medium-low heat for about 5 minutes or until cooked through.
Braised Lamb Shoulder Chops with Red Wine Sauce
Equipment
Ingredients
- 4 lamb shoulder chops*, this recipe works with any type of lamb shoulder chops
- 1 tablespoon olive oil
- optional chopped parsley for serving, for a beautiful color
Red wine sauce
- 1 tablespoons olive oil
- 1 cup chopped shallots, (you can also use yellow or white onions)
- 3 garlic cloves, roughly chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 tablespoons tomato paste
- 1 cup dry red wine**
- 1 cup beef broth
- 3-4 sprigs thyme
- 2 bay leaves
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon pepper
Instructions
- Place a heavy-bottom pot over medium-high heat. Add 1 tablespoon of oil. Once hot, add lamb shoulder chops to the pan. Sear for 2-3 minutes on each side until nicely browned. Transfer the chops to a plate. (You can season your lamb with salt and pepper lightly)
- Turn the heat down to medium. In the same pan, add 1 tablespoon of oil. Add shallots and garlic and saute for 1 minute.
- Then add carrot and celery, and saute for about 2-3 minutes.
- Add tomato paste, wine, chicken broth, thyme, and bay leaves. Add salt and pepper to taste (I used 1/4 teaspoon of salt and pepper each, Don’t add too much at this point, as the sauce will be more salty when it thickens).
- Stir constantly until the tomato paste is dissolved.
- Add the lamb shoulder chops back to the pan. Arrange them so that they can be submerged.
- Cook for 2-3 minutes or until it comes to a boil. Reduce the heat to low and cover with a tight-fitting lid.
- Simmer for about 1.5 to 2 hours or until the meat is fork-tender. Season with more salt to taste.
- Serve immediately, sprinkle with chopped parsley, and drizzle the sauce on top. (Optional: For a thicker gravy, remove the meat, and vegetables with a slotted spoon. Turn the heat to medium-high and cook uncovered to thicken the sauce. It takes about 20-30 minutes.)
Notes
- * I used two types of lamb shoulder chops in this recipe: blade chops and arm chops.
- ** You can substitute red wine for cooking wine for more beef broth.
- To store leftovers: Place them in an airtight container once cooled. They’ll last for about 3 days in the refrigerator.
- To reheat: The best way is to reheat on the stove. Add the leftovers to the pan over medium-low heat. Cook for about 5 minutes or until cooked through. You can add a bit of water if the sauce is too thick.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.