Braised Lamb Shoulder Or Neck Chops

Name: Braised Lamb Shoulder Or Neck Chops
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: World
Ingredients: 2 ½ to 3 pounds lamb shoulder or neck chops, about 1 inch thick; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons vegetable oil; 1 large onion, thinly sliced; 3 garlic cloves, lightly smashed; 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; (½ cup Kalamata olives, pitted and halved); Chopped parsley

Cuisine:World

Course:Dinner

20m prep 1h 0m cook 1h 20m ready

Lamb shoulder or neck chops are braised with onions, garlic, white wine, and herbs until tender. The sauce is finished with optional Kalamata olives and fresh parsley.

Collect

Gather these ingredients - no prep needed yet.

2 ½ to 3 pounds lamb shoulder or neck chops, about 1 inch thick
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, thinly sliced
3 garlic cloves, lightly smashed
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
(½ cup Kalamata olives, pitted and halved)
Chopped parsley

Let's Cook

Step 1.

Pat dry: 2 ½ to 3 pounds lamb shoulder or neck chops, about 1 inch thick
Step 2.

Season with: 1 teaspoon salt; ½ teaspoon black pepper
Step 3.

Heat in a large heavy skillet over medium-high heat: 2 tablespoons vegetable oil
Step 4.

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
Step 5.

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
Step 6.

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)
Step 7.

Taste and adjust the seasonings. Garnish with: Chopped parsley