Braised lamb shoulder blade Chops ala osso bucco

Braised lamb shoulder blade chops

This method produces incredibly tender, fall-off-the-bone lamb with a rich, savory sauce. •

Ingredients •

• 4-6 lamb shoulder blade chops
• Salt and pepper to taste
• 2 teaspoons Herbes de Provence seasoning
• 1-2 tablespoons olive oil or avocado oil
• 4-5 garlic cloves, peeled and crushed
• 1 large onion, chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 cup red wine or stock
• 1 large onion, chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 cup red wine or stock
• 2 tablespoons pomegranate molasses (optional, can substitute balsamic vinegar)
• Fresh rosemary sprigs
• Fresh parsley, chopped (for garnish)

Instructions

1. Season the lamb chops generously with salt, pepper, and Herbes de Provence.
2. Heat the oil in a Dutch oven or large oven-safe pot over medium-high heat.
3. Sear the lamb chops on both sides until well-browned (about 3-4 minutes per side), working in batches if necessary to avoid overcrowding the pan.
4. Remove the chops from the pot and set aside.
5. Add the chopped onion, carrots, and celery to the same pot and cook until softened, about 5 minutes.
6. Add the garlic and rosemary and cook for another minute until fragrant.
7. Pour in the red wine (or stock) and pomegranate molasses (if using), scraping up any browned bits from the bottom of the pan to deglaze it.
8. Return the lamb chops to the pot, nestling them among the vegetables.
9. Cover the pot and braise in a preheated oven at 325°F (160°C) for 1 ½ - 2 hours, or until the lamb is fork-tender and falling off the bone.
10. Remove the pot from the oven, skim any excess fat from the sauce, and season to taste.
11. Garnish with fresh parsley before serving.

2. Slow cooker