If the name of this dish doesn’t have you salivating then stop reading now. This lamb chop recipe is one of THE easiest meals to make. It’s prepared in one dish and your guests or family will think you’ve hired a personal chef!
So if you are having guests over this holiday season and actually want to spend some time with them rather than slaving away (or hiding) in the kitchen, give this recipe a shot.
The tender lamb and sauce is best served with roasted red potatoes if you are still looking for easy. If you want to make it more challenging and you’re not too concerned about your waistline make a gratin for your side dish.
- 4 tablespoons olive oil
- 1 pound onions, sliced
- 5 large shallots, sliced
- 2 tablespoons chopped fresh rosemary
- 8- 10 trimmed lamb chops
- 2 1/2 cups dry red wine
- 2 1/2 cups canned beef broth
- 1 1/2 tablespoons tomato paste
- 2 bay leaves
Heat 2 tablespoons olive oil in heavy large Dutch oven or in Cast Aluminum Slow Cooker (I used the All Clad) over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from the dutch oven or slow cooker into another dish to cool.
Salt and pepper the lamb chops. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches or all at once if space allows, add the lamb chops to the cooker and sear until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb chops to plate. Add 1 cup dry red wine to the dutch oven and bring to boil, scraping up any browned bits.
Add the onions and shallots back in to dutch oven. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb chops, turning to coat with liquid.
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) You have the option of braising the meat in a low heated oven (275) for this time if you prefer. Then transfer the dutch oven back to the stove top to finish.
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.