Braised Lamb Shoulder Chops with Red Wine Sauce
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Braised Lamb Shoulder Chops with Red Wine Sauce
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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.
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Ingredients
- 4 lamb shoulder chops this recipe works with any type of lamb shoulder chops
- 1 tablespoon olive oil
- parsley for a beautiful color, chopped, optional, for serving
Red wine sauce
- 1 tablespoons olive oil
- 1 cup shallot you can also use yellow or white onions, chopped
- 3 garlic roughly chopped, cloves
- 1 cup celery chopped
- 1 cup carrot chopped
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup beef broth
- 3-4 thyme sprigs
- 2 bay leaf
- ¼ teaspoon salt or more to taste
- ¼ teaspoon black 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.)
Equipments used:
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 Information
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Calories
538kcal
(27%)
Carbohydrates
18g
(6%)
Net Carbohydrates
14g
Protein
22g
(44%)
Fat
37g
(57%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
18g
(90%)
Cholesterol
84mg
(28%)
Sodium
547mg
(23%)
Potassium
813mg
(17%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
5624IU
(112%)
Vitamin C
11mg
(12%)
Calcium
79mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 18g | 6% |
| Net Carbohydrates | 14g | |
| Protein | 22g | 44% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 84mg | 28% |
| Sodium | 547mg | 23% |
| Potassium | 813mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 5624IU | 112% |
| Vitamin C | 11mg | 12% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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