Braised Shoulder Lamb Chops

1. 1

   Trim outer fat from chops.

2. 2

   Heat in a 5-quart Dutch oven. Wipe bottom with a piece of the fat that was trimmed from the meat, using a fork to handle the fat.

3. 3

   Brown chops on both sides. Add onions and garlic, lifting chops so onions are on the bottom. Saute, stirring, until onions are golden.

4. 4

   Add salt, pepper, dill and 3/4 cup wine.

5. 5

   Bring to boiling; cover and simmer until lamb is tender, about 1 1/4 to 1 1/2 hours.

6. 6

   Stir the flour into the reserved cup of wine.

7. 7

   Skim fat from top of broth.

8. 8

   Stir flour mixture into broth and cook over medium heat until thickened. Makes 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.