After the intial browning in olive oil, these inexpensive, tough lamb chops are braised for an hour in garlicky red wine and tomatoes. They emerge from the braising meltingly tender and incredibly flavorful. The combination of tomatoes, garlic, and beans is a classic and it really makes this dish. Don't try this with nice rib or loin lamb chops, though!
2 Lamb Shoulder Chops
Olive Oil
Salt and Pepper
1 Cup Red wine
1 can peeled, chopped tomatoes
1 onion, chopped
4 cloves garlic, minced
1 teaspoon red wine vinegar
2 T fresh Thyme leaves
1/4 cup fresh parsley, chopped
1 can Canellini beans, drained and rinsed
Salt and pepper both sides of the chops.
Brown the chops in a small amount of olive oil.
Add the red wine and reduce to a syrup.
Stir in 1 can peeled, chopped tomatoes (with juice).
Add the onion, garlic, and red wine vinegar.
Cover, reduce heat to low, simmer 30 minutes.
Add Thyme and 1/2 of the parsley.
Cover and simmer 20 minutes.
Stir in the beans. Top with remaining parsley.
Cover and cook 10 minutes.