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Braised Lamb Shoulder Chops with Red Wine Sauce
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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 Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 4
Calories: 538 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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)
  2. Turn the heat down to medium. In the same pan, add 1 tablespoon of oil. Add shallots and garlic and saute for 1 minute.
  3. Then add carrot and celery, and saute for about 2-3 minutes.
  4. 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).
  5. Stir constantly until the tomato paste is dissolved.
  6. Add the lamb shoulder chops back to the pan. Arrange them so that they can be submerged.
  7. Cook for 2-3 minutes or until it comes to a boil. Reduce the heat to low and cover with a tight-fitting lid.
  8. Simmer for about 1.5 to 2 hours or until the meat is fork-tender. Season with more salt to taste.
  9. 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 Information

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: 4 Serving

Amount Per Serving

Calories 538

% 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.