These are the MOST tender lamb shoulder chops you will ever have! Braising is the BEST way to cook this tough cut! Cooked low and slow in the rich red wine sauce, these braised lamb shoulder chops are fall-off-the-bone tender, rivaling the prime cuts at a fine dining restaurant! No need to spend top dollar on expensive cuts!

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FULL RECIPE ➜https://izzycooking.com/braised-lamb-...

0:00 Show how tender these lamb shoulder chops are.
0:11 Add 1 tablespoon of oil. Once hot, add lamb shoulder chops to the pan. Season with salt and pepper. Sear for 2-3 minutes on each side until nicely browned. Transfer the chops to a plate.
0:24 Turn the heat down to medium. In the same pan, add 1 tablespoon of oil. Add shallots and garlic and saute for 1 minute.
0:34 Add carrot and celery, and saute for about 2-3 minutes.
0:40 Add tomato paste, wine, chicken broth, thyme, and bay leaves. Add salt and pepper to taste. Stir constantly until the tomato paste is dissolved.
0:59 Add the lamb shoulder chops back to the pan. Arrange them so that they can be submerged. Cook for 2-3 minutes or until it comes to a boil. Reduce the heat to low and cover with a tight-fitting lid. Simmer for about 1.5 to 2 hours or until the meat is fork-tender. Season with more salt to taste.