This recipe uses lamb shoulder chops – one of the most economical ways to get some lamb into your recipe rotation!
Lamb can be expensive but shoulder chops are quite reasonable and give big flavor in return for a long slow cooking time. The long slow braise leaves you with a rich, favorful meaty sauce that is delicious over a sturdy pasta. I love the smell of this cooking in the oven all afternoon.
For the wine you use in the sauce – use the wine you intend to serve with it if you can. It is a very subtle thing but the wine reduced in your sauce and the wine in will your glass at dinner with complement each other.
I added a bit of demi-glace to the sauce because I usually have some in the freezer. It is optional but it does add an additional layer of rich flavor to the sauce. I also usually have some San Marzano tomatoes in my freezer from my summer harvest. I just pick them when they are ripe, rinse them and freeze them whole in a freezer bag. Adding 3 or 4 to a sauce like this also adds a bit of enhanced flavor. I used frozen San Marzano tomatoes but wrote the recipe with tomato paste since most people don’t grow and preserve their own paste tomatoes.
Serve with a red Italian wine such as Chianti or Ripasso.