Braised Lamb Shoulder Chops with Red Wine Sauce

This recipe is the best way to cook lamb shoulder chops! You’ll have the most tender and juicy lamb that turns this budget-friendly meat into an impressive meal! Everything is cooked in ONE pot! Serve them with mashed potatoes and vegetables!

Braised Lamb Shoulder Chops with Red Wine Sauce

Braising is the BEST way to cook lamb shoulder chops! You’ll have the most tender and juicy lamb that turns this budget-friendly meat into an impressive meal! Everything is cooked in ONE pot! Serve them with mashed potatoes and vegetables!

Serve 4 generously - one lamb shoulder chop per person.

Prep Time5

Cook Time2

Total Time2 5

Course: Dinner

Cuisine: American

Keyword: lamb shoulder chops

Servings:

Author: Izzy

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