Braised Lamb Shoulder Chops

« Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe. »


  • 1 tablespoon olive oil
  • 2 pounds lamb shoulder chops, or more to taste
  • salt and ground black pepper to taste
  • 1 small yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 1 cup beef broth
  • 1 cup red wine
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce


Prep : 20  m   Cook : 3  h 10  m   Ready In : 3  h 30  m


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
  3. Saute onion and garlic in reserved drippings until tender, about 5 minutes.
  4. Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
  5. Bake in preheated oven for 3 hours.
  6. Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.
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