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1
Heat oven to 400 degrees.
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2
Place lamb shank pieces, the onion, tomato and unpeeled garlic in a roasting pan and bake, turning once, for 45 minutes.
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3
Transfer meat, bones and vegetables to a 4-quart pot.
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4
Leave as much fat as possible in the pan and discard.
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5
Add parsley, bay leaves, 1 sprig rosemary and wine to pot.
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6
Add enough water, 2 cups or more, just to cover ingredients.
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7
Bring to a boil, reduce heat to very low and simmer, about 3 hours, until liquid is reduced to less than 2 cups.
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8
Remove meat and bones.
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9
Discard bones and save meat for another use, such as pasta sauce.
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10
Strain vegetables and liquid through a fine sieve into a saucepan.
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11
Skim off as much fat as possible.
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12
Bring liquid to a simmer and cook until reduced to a scant cup, about 20 minutes.
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13
Season with salt.
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14
Set aside.
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15
Heat 1 tablespoon oil in a large skillet on medium-high.
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16
Add half the potatoes and saute until lightly browned.
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17
Remove and repeat with remaining potatoes.
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18
Remove.
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19
Add 2 tablespoons oil to skillet.
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20
Add sun-dried tomatoes, remaining garlic and 1 sprig rosemary and saute briefly on low.
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21
Return potatoes to skillet, cover and cook 5 minutes.
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22
Set aside.
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23
Season chops with salt.
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24
Heat remaining oil in a large cast-iron skillet.
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25
Cook chops on high about 3 minutes a side for medium-rare.
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26
Reheat sauce.
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27
Divide potatoes among four warm dinner plates.
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28
Place two chops on each.
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29
Spoon sauce over chops, garnish with remaining rosemary and serve.
