Braised Lamb Shoulder Chops

Recipe View Preheat oven to 300°F (150°C). Ensure all ingredients are prepped and within reach. (5 minutes)

Recipe View Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Generously season lamb chops with salt and pepper. Sear lamb chops until deeply browned on all sides, about 2-3 minutes per side. Remove lamb chops and set aside. (10 minutes)

Recipe View Add sliced onion to the skillet and sauté in the rendered lamb fat until softened and translucent, approximately 5 minutes. Add minced garlic and cook until fragrant, about 1 minute. (6 minutes)

Recipe View Return the lamb chops to the skillet, nestling them amongst the onions and garlic. Sprinkle chopped rosemary evenly over the chops. Pour beef broth and red wine into the skillet, ensuring the liquid comes about halfway up the sides of the lamb. Add water. (3 minutes)

Recipe View Cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated oven and braise for 3 hours, or until the lamb is incredibly tender and easily pulls away from the bone. (180 minutes)

Recipe View Remove the lamb chops from the skillet and transfer them to a serving platter. Tent with foil to keep warm. (2 minutes)

Recipe View Carefully pour the braising liquid from the skillet into a saucepan. In a small bowl, whisk together water and cornstarch until smooth. Stir the cornstarch slurry into the saucepan with the braising liquid. Add Worcestershire sauce. (3 minutes)

Recipe View Bring the sauce to a simmer over medium heat, stirring constantly, until thickened to your desired consistency, about 5-7 minutes. Adjust seasoning with salt and pepper to taste. (7 minutes)

Recipe View Spoon the luscious sauce generously over the braised lamb shoulder chops. Serve immediately and enjoy! (2 minutes)