Wine Braised Lamb Chops

Wine Braised Lamb Chops


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Lamb is a delicious meat, especially when braised. These chops are cooked to perfection in a succulent red wine sauce. The earthy flavors of the thyme and parsley complement each other to create this amazing dish!

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Time needed

15 min preparation + 3 hour cooking

Serving Size / Yield

4 servings


  • 4 lamb shanks
  • 2 C. beef broth
  • 1 yellow onion, chopped
  • 3 C. port wine
  • 1 ½ C. dry red wine
  • 3 Tbs. tomato paste
  • 3 Tbs. flour
  • 2 Tbs. olive oil
  • 3 tsp. garlic, minced
  • 3 bay leaves
  • 4 sprigs parsley
  • 5 sprigs thyme
  • Salt and pepper to taste

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Heat a large skillet with a tablespoon of the olive oil. Season the lamb chops with salt and pepper. Brown the chops in a dutch oven. After they’re browned, remove them and add more olive oil to the pot. Add in the onion and garlic. Saute until they’re tender. Add in the flour and mix. Add the remaining ingredients and whisk. Add the lamb chops back in and simmer on low for two hours with the lid on. Take the lid off and continue to simmer for 30 minutes. Remove the lamb chops and let them sit. Skim any extra fat off of the juice and increase the heat to medium-high. Once the juice starts to thicken, add the lamb chops back in for about five minutes and serve.

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