I bought some beautiful lamb shoulder chops at the grocery store and decided to do a very simple braise. The meat was just falling-off-the-bone tender and incredibly flavorful! I served the lamb with some Polenta and it was a VERY comforting Sunday night dinner!
1 Tbsp olive oil
2 Lamb Shoulder Chops
1/4 c all purpose flour
Salt and pepper
1/4 c onions, chopped
1/2 c carrots, diced
2 cloves garlic, minced
1 tsp Herbs de Provence
1/2 c red wine
1 (14 oz) can diced tomatoes, undrained
1. Heat olive oil in a Dutch oven over medium-high heat.
2. Place flour in a plate and season with salt and pepper. Dredge lamb shoulder chops in the seasoned flour, shaking off the excess.
3. Add the lamb chops to the pan and cook for about 5 minutes per side, until browned. Remove and set aside.
4. Add onions and carrots to the pan and cook until softened, 5 minutes. Add garlic and Herbs de Provence and cook for 1 minute.
5. Add wine and deglaze. Stir in tomatoes and bring to a boil. Add chops back and turn heat down to a simmer. Covered and cook for 1 hour, until meat is very tender.