Classic French-style braised lamb shoulder chops are cooked slowly in red wine and fresh herbs until pull-apart tender and rich in flavor. An easy, one-pot dish that's perfect to elevate weeknight dinners or impress guests at your next gathering!
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Shoulder chops might be the budget-friendly choice when it comes to lamb, but they can be every bit as juicy and flavorful as the more expensive options when you know how to cook them right.
I love recommending serving the savory gravy over, creamy Boursin mashed potatoes with a side of garlic green beans, it's an irresistibly delicious combination! If rice is more your thing, this recipe is perfect with my Moroccan rice with apricots.
📖Why My Recipe Works
- Unique Spices- Besides using classic herbs like fresh thyme, we are also adding spices traditionally paired with lamb, like cinnamon and star anise.
- Tender- Slow cooking brings out the sweetness in the lamb and breaks down tougher cuts of meat.
🧾Ingredient Notes
- Lamb Meat- I like using lamb shoulder chops because they're less expensive than regular lamb chops, but have more fat, which adds incredible flavor when braised. You can also use other cuts like shoulder steaks, blade chops, bone-in lamb shanks, or lamb stew meat.
- Wine- I recommend using dry red wine, like Cabernet Sauvignon or Merlot, because it adds depth to the dish. But you can also use dry white wine or, for a non-alcoholic option, use beef broth with a splash of balsamic vinegar.
- Butter- Use unsalted butter so you can have more control over the saltiness. You can also substitute it with ghee or olive oil.
- Shallots- Substitute with yellow onions.
- Fresh Herbs- Fresh thyme and bay leaf are essential for braising. You can swap thyme with fresh rosemary or oregano.
- Spices- Star anise and cinnamon are warm spices that complement the lamb's richness. You can substitute them with a pinch of ground allspice or cloves.
⏲️How to Braise Lamb Shoulder Chops
- Use paper towels to pat the lamb chops dry before seasoning. Then, season generously with salt, ground cumin, and black pepper. Work in batches to make sure each lamb chop is properly seared.
- Deglaze the pot with wine to scrape up the caramelized bits. When adding the lamb back, make sure it's partially submerged but not entirely covered to allow for braising rather than boiling.
- Arrange the shallots, carrots, garlic, herbs, and spices around the lamb for an even infusion of flavors. You need to cook the lamb at a low temperature (300°F) to allow it to slowly break down and result in fork tender lamb.
- The lamb is done when it easily pulls apart with a fork. If it's not quite there, give it another 15-30 minutes.
- After straining the braising liquid, skim off any excess fat to avoid a greasy texture. Monitor closely to avoid over-reduction in the sauce, which can make it too salty.
- Return the lamb to the pan and simmer over low heat until warmed through, about 10 minutes.
- Serve and enjoy! This dish tastes even better the next day as the flavors have more time to meld.
🥗What to Serve with Braised Lamb
While creamy mashed potatoes and gravy are a classic pairing, you can also serve the lamb chops with garlic parmesan rice, creamy or crispy polenta, or with pasta for a filling meal.
My go-to sides for this lamb recipe is roasted balsamic mushrooms. You can also top it with garlic herb butter while it's still hot to add a rich herby flavor!
👩🏻🍳Jen's Top Tip
Before transferring the pot to the oven, it's important to bring the liquid to a gentle boil. This kickstarts the braising process immediately once in the oven.
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📖 Recipe Card
Red Wine Braised Lamb Shoulder Chops
Ingredients
- 3 pounds lamb shoulder chops shoulder steaks or blade chops
- 1 ½ teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 1 bottle dry red or white wine 750 ml
- 6 shallots quartered
- 2 carrots quartered
- 4 cloves garlic smashed and peeled
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 whole star anise
- 1 cinnamon stick
- ½ teaspoon whole black peppercorns
Instructions
- Preheat the oven to 300°. Sprinkle the lamb on all sides with the salt, pepper and cumin. In a large enameled cast-iron casserole, melt the butter in the olive oil. Working in batches, brown the lamb chops on both sides it over moderately high heat, about 3 minutes per side. Transfer the meat as it's browned to a platter.3 pounds lamb shoulder chops, 1 ½ teaspoon kosher salt, 1 teaspoon ground cumin, ½ teaspoon black pepper, 1 Tablespoon unsalted butter, 1 Tablespoon olive oil
- Add a ½ cup of wine to deglaze the pot, scraping up any browned bits. Return the lamb to the pot. Add shallots, carrots, garlic, herbs and spices. Pour in the remaining wine. Bring to a boil.1 bottle dry red or white wine, 6 shallots, 2 carrots, 4 cloves garlic, 4 sprigs fresh thyme, 1 bay leaf, 2 whole star anise, 1 cinnamon stick, ½ teaspoon whole black peppercorns
- Cover and transfer to the oven, cook for 2 to 2 ½ hours until fall off the bone tender.
- Stain the braising liquid, pressing on the solids. Skim off the fat the juices and discard the solids. Wipe out the pan and return the cooking liquid to the pan. Simmer the over medium-high heat until reduced by about one-third, about 10 minutes. Return the lamb to the pan and simmer over low heat until warmed through, about 10 minutes.
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