Braised Lamb Shoulder Chop

I'm on a braising kick, apparently. 

I had planned this meal for during the "ice storm" last weekend, but didn't make it until the middle of last week.

I wanted to try something new, and lamb shoulder chops sounded just complicated enough without being too daunting. Turns out, it wasn't complicated at all. 

Braising is all about what you want to do with it — braising liquid, herbs, veggies. I used rosemary, Herbs de Province, onions, a potato and most of a bottle of chardonnay. You could also use red wine — lamb is one of those foods that goes with either. 

I served this with pan-seared Brussels sprouts and the potatoes. I wasn't sure how wine-cooked potatoes would turn out, but they were great! Not too winey at all. 

One shoulder chop was enough for two people in this case, but like braising, to each her own! 

Post-searing, pre-braising.

Post-searing, pre-braising.

Braised Lamb Shoulder Chop

• 1 lamb shoulder chop from 1907 Meat Co.
• 1 onion, sliced
• 1 potato, cut into chunks
• Several sprigs of rosemary or other herb
• 1 tablespoon Herbs de Province
• 2 garlic cloves, minced
• Salt and pepper to taste
• 3-4 cups dry white wine, cooking wine or vegetable stock

Heat oven to 325°F.
Sear chops on both sides and place on top of veggies in a roasting pan, baking sheet or Dutch oven.
Add enough liquid to cover the veggies and the bottom third of the meat. If 3-4 cups isn't enough, add water. Spread garlic on meat, sprinkle Herbs de Province and top with herb sprigs. Salt and pepper to taste. 
Cover tightly with foil or lid and place in oven until meat is tender and begins to fall apart. 
Mine took about an hour and a half. When it started to pull away from the bone, I knew it was done. Check the liquid levels periodically so it doesn't dry out.
Serve with your choice of veggies. 

If you want, you can save the broth for later braising or a soup or something. Freeze it or store in the fridge for up to a week.
Just don't pour it into a plastic storage bag and prop it up on the table to finish cooling because as soon as your turn around, it will fall over and make a big mess all over your floor. 
Not like that happened to me... 

Let us know how you liked it! 

Sally Asher is the Communications Coordinator at 1907 Meat Co.