This recipe for braised lamb shoulder chops is one I adapted from The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life. In lesson 1 of his 16 lesson series designed to turn you into a cooking pro in just 8 weeks, Ferriss provides a simple braise called “osso buko” that is “more idiot proof” than traditional osso buco because you don’t brown the meat and you use lamb shanks instead of veal. I love the concept of helping turn “non-cooks” into confident kitchen pros in a matter of weeks and decided to test out his recipe.
Since lamb shoulder chops where on special at Sprouts at less than half the price of shanks I decided to make the substitution. Rod loves lamb. Me not so much. I didn’t grow up eating it so have never really learned how to cook it, though had great success last Easter with this recipe for Stephanie’s Slow Cooked Mint Glazed Lamb.
Ferriss guides you to make his recipe for “osso buko” in a Dutch oven but I opted to use my Ninja 3 in 1 Cooking System instead. On the slow cooker low setting, the lamb and carrots were fork tender in 2-1/2 hours.
Moist and flavorful, these braised lamb shoulder chops, are amazing when you consider that the total hands on time is about 10 minutes. If you are a more experienced cook and have the time and inclination, you may want to give the chops a quick sear on both sides before proceeding with the recipe. As Ferriss explains, when you are learning how to cook, it makes sense to begin with braising – long cooking, partially submerged – because it is incredibly forgiving, turning tough cuts of inexpensive meat into tender savory morsels.
- 6 lamb shoulder chops
- 1 pound carrots
- 1 can (15 ounces) canned whole tomatoes
- 5 cloves of garlic, pressed (or a 3 finger pinch of garlic powder)
- 1 tablespoon extra-virgin olive oil
- ⅓ bottle dry white wine (or about 1 cup if using the slow cooker)
- Salt and fresh-ground black pepper to taste
- Preheat the oven to 350. Place a pan saver, if using, in the Dutch oven.
- Peel the carrots and cut them in half.
- Place the carrots in the Dutch oven to create a bed for the meat to rest on.
- Add the 6 lamb shoulder chops.
- Sprinkle with the garlic cloves or powder.
- Drizzle in about 1 tablespoon extra-virgin olive oil.
- Add ⅓ bottle of the wine. (You don't want to cover the meat completely.)
- Grind 10 hard turns of pepper from your pepper mill and add two 3-finger pinches of salt to the meat.
- Cover the pot and put in the oven and come back 2 hours later.
- Remove from the oven and check for doneness. The carrots and lamb should be fork tender.
More Weight Watchers Friendly Lamb Recipes
Stephanies Slow Cooked Mint Glazed Lamb
Roasted Boneless Leg of Lamb (SkinnyTaste)
Slow Cooker Lamb Stew with Leeks and Carrots (Weight Watchers)
Greek Lamb with Spinach and White Beans (Weight Watchers)