A perfect recipe for a cool winter dinner, or to practice now for a St. Patrick’s Day feast!
Braised Lamb Shoulder Chops
2 shoulder chops
3 stalks celery, diced
2 carrots, diced
1 small onion, diced
3 cloves garlic, skinned and left whole
2 anchovies , oil-packed
1 tbs tomato paste
1 cup dry wine (red or white)
1/2 cup stock
1 bouquet garni (2 stalks of rosemary and 6 stalks of thyme)
Salt and pepper
Season the chops with salt and pepper. Pat dry. In a heavy skillet bring a heat a tablespoon of oil to smoking. Sear the chops until crisp and brown on both sides, about 1 minute on each side. Remove chops to a plate. Lower heat to medium. Add the carrot, onion, and celery to the hot pan and cook until softened, about 5 minutes. Add garlic and cook until aromatic, about 30 seconds. Add anchovies and cook for 1 minute until anchovies begin to melt into the vegetables. Add tomato paste and stir to coat the vegetables
Add wine and stock, scraping up any browned bits from the bottom of the pan. Bring liquid to a boil, then return lamb chops and accumulated juices to the pan. If needed, add additional stock or water to ensure the liquid nearly covers the meat. Reduce to a simmer and cover with a tight-fitting lid. Reduce heat to low (or place in a 240degree oven) and simmer until meat is fork tender but not falling off the bone, about 1.5-2 hours.
Remove chops to a plate and cover loosely with foil to keep warm. Skim fat from the surface of the braising liquid. Strain braising liquid through a fine strainer, discard solids. Return liquid to pan and reduce until liquid coats the back of a spoon. Serve chops on a bed of mashed potatoes, glazed in braising liquid and topped with gremolata.
Zest of 1 lemon (fine)
2 cloves of garlic, minced
1/4 cup of fresh parsley, chopped
Combine ingredients and chop fine. cover and refrigerate until ready to use. Can be made up to six hours in advance.