Entree: France – Provence – Braised Lamb Shoulder Chops Provençal (Provençal braised lamb shoulder chops)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Total 1 hr 50 min

Ingredients

- 4 lamb shoulder chops, approx. 10 oz (280 g) each
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 1 1/2 cups / 240 g)
- 2 carrots, cut into 1/2-inch (1.25 cm) slices (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) beef or lamb stock
- 1 cup (240 ml) canned crushed tomatoes
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp (2 g) Herbes de Provence (or 1 tbsp (3 g) mixed dried thyme and oregano)
- 1 tsp (6 g) coarse kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 325°F (160°C). Pat the lamb chops dry and season both sides with kosher salt and black pepper.
2. Heat the olive oil in a heavy Dutch oven or ovenproof braiser over medium-high heat; brown the chops 3–4 minutes per side until well-colored, then remove and set aside.
3. Add the sliced onion and carrots to the pot and cook 5–7 minutes until softened; stir in the garlic and tomato paste and cook 1 minute to develop flavor.
4. Deglaze with the white wine, scraping up browned bits, then add the stock, crushed tomatoes, rosemary sprigs, bay leaves, and Herbes de Provence; bring to a simmer.
5. Return the chops to the pot, cover tightly, transfer to the oven and braise 1 1/2–2 hours until the meat is tender and falling from the bone.
6. Remove rosemary stems and bay leaves, adjust seasoning, garnish with chopped parsley, and serve the braised chops with pan sauce.