BRAISED LAMB SHOULDER CHOP RECIPE RECIPES
BRAISED LAMB SHOULDER CHOPS RECIPE | ALLRECIPES
Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.
Provided by kalphen
Categories Meat and Poultry Lamb Chops
Total Time 3 hours 30 minutes
Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
- Saute onion and garlic in reserved drippings until tender, about 5 minutes.
- Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
- Bake in preheated oven for 3 hours.
- Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.
Nutrition Facts : Calories 360 calories, CarbohydrateContent 5.9 g, CholesterolContent 89.7 mg, FatContent 23.1 g, FiberContent 0.3 g, ProteinContent 23.3 g, SaturatedFatContent 9.2 g, SodiumContent 257.5 mg, SugarContent 1 g
ROSEMARY BRAISED LAMB SHANKS RECIPE | ALLRECIPES
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine European Italian
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, CarbohydrateContent 17.6 g, CholesterolContent 92.7 mg, FatContent 21.8 g, FiberContent 3.1 g, ProteinContent 30.3 g, SaturatedFatContent 7.7 g, SodiumContent 758.7 mg, SugarContent 7.3 g
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