Crisp Lamb Chops With Aromatic Wine Sauce

Ingredients

• 2 lamb shanks, cut in thirds
• 1 large onion, peeled and quartered
• 1 large tomato, coarsely chopped
• 6 garlic cloves, half of them unpeeled, half minced
• 5 sprigs flat-leaf parsley
• 3 bay leaves
• 6 sprigs rosemary
• 3 cups dry red wine
• Salt
• 5 tablespoons extra virgin olive oil
• 1 pound baking potatoes, peeled and sliced thin
• ¼ cup oil-packed sun-dried tomatoes, slivered
• 8 loin lamb chops, 1-inch thick, well-trimmed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1692 calories; 127 grams fat; 51 grams saturated fat; 57 grams monounsaturated fat; 9 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 79 grams protein; 322 milligrams cholesterol; 971 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat oven to 400 degrees. Place lamb shank pieces, the onion, tomato and unpeeled garlic in a roasting pan and bake, turning once, for 45 minutes. Transfer meat, bones and vegetables to a 4-quart pot. Leave as much fat as possible in the pan and discard. Add parsley, bay leaves, 1 sprig rosemary and wine to pot. Add enough water, 2 cups or more, just to cover ingredients. Bring to a boil, reduce heat to very low and simmer, about 3 hours, until liquid is reduced to less than 2 cups.
2. Remove meat and bones. Discard bones and save meat for another use, such as pasta sauce. Strain vegetables and liquid through a fine sieve into a saucepan. Skim off as much fat as possible. Bring liquid to a simmer and cook until reduced to a scant cup, about 20 minutes. Season with salt. Set aside.
3. Heat 1 tablespoon oil in a large skillet on medium-high. Add half the potatoes and sauté until lightly browned. Remove and repeat with remaining potatoes. Remove. Add 2 tablespoons oil to skillet. Add sun-dried tomatoes, remaining garlic and 1 sprig rosemary and sauté briefly on low. Return potatoes to skillet, cover and cook 5 minutes. Set aside.
4. Season chops with salt. Heat remaining oil in a large cast-iron skillet. Cook chops on high about 3 minutes a side for medium-rare. Reheat sauce. Divide potatoes among four warm dinner plates. Place two chops on each. Spoon sauce over chops, garnish with remaining rosemary and serve.

4 hours