Tender and Delicious Braised Lamb Shoulder Chops

Gather the ingredients. The Spruce Preheat the oven to 300 F. Put 2 tablespoons of olive oil and the sliced onions in a heavy Dutch oven or stew pot over medium heat. The Spruce Cook the onions, stirring frequently, until lightly browned. Remove to a plate. The Spruce Add the remaining olive oil and the chops―in batches, if necessary―and cook, turning until nicely browned on both sides, about 3 to 4 minutes on each side. The Spruce Add the garlic and cook for 1 more minute. The Spruce Add the onions back to the pot with the lamb and garlic. The Spruce In a bowl or 2-cup measuring cup, combine the dry red wine with the mustard, salt, pepper, and rosemary. Blend well with spoon or whisk. The Spruce Pour over the lamb mixture. The Spruce If the pot isn't oven-safe, move everything to a large baking pan or casserole. Cover the pot or pan tightly with a lid or foil. The Spruce Braise in the oven for 2 to 3 hours, or until the lamb chops are very tender. The Spruce Serve the lamb chops with the cooking juices, mashed potatoes, and cabbage, or another side vegetable, along with warm biscuits or a loaf of hearty bread.