BRAISED LAMB SHOULDER OR NECK CHOPS
4 servings
Pat dry:
- 2 ½ to 3 pounds lamb shoulder or neck chops, about 1 inch thick
Season with:
- 1 teaspoon salt
- ½ teaspoon black pepper
Heat in a large heavy skillet over medium-high heat:
- 2 tablespoons vegetable oil
Brown the lamb chops in batches, about 4 minutes each side. Transfer the chops to a plate and pour off all but about 1 tablespoon of fat from the skillet. Add:
- 1 large onion, thinly sliced
- 3 garlic cloves, lightly smashed
Cook, stirring, until the onions have softened, 6 to 8 minutes. Add:
- 2 cups dry white wine, lamb or chicken stock, or a combination
- 2 sprigs fresh oregano or ¼ teaspoon dried oregano
- 2 sprigs fresh thyme or ¼ teaspoon dried thyme
- (¼ teaspoon red pepper flakes)
- 1 bay leaf
Scrape up any browned bits, return the chops to the skillet, and bring to a simmer over high heat. Reduce the heat to low, cover, and simmer, turning once, until the chops are tender, 40 to 45 minutes. Remove from the heat and transfer the chops to a platter. Remove the herb sprigs and bay leaf and skim off any fat from the surface of the sauce. Add, if desired:
- (½ cup Kalamata olives, pitted and halved)
Taste and adjust the seasonings. Garnish with:
- Chopped parsley