Braised Lamb Shoulder Chops with White Beans
In short: Lamb shoulder chops braised with tomatoes, garlic, rosemary and white beans in one pot, a filling dinner that tastes even better the next day. It takes about 1 h 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h 30 min
- Total
- 1 h 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Shoulder chops are one of the better-value cuts of lamb, with plenty of flavor and enough connective tissue to turn tender in a pan braise. Here they are browned, then simmered with tomatoes, garlic, rosemary and white beans for about an hour until the meat is soft and the beans have thickened the sauce. It is a one-pot dinner that needs only some crusty bread or a green salad, and it keeps well for a few days in the fridge.
Instructions
- Pat the chops dry and season both sides with 1/2 tsp of the salt and the pepper.
- Heat the oil in a large, deep ovenproof skillet or Dutch oven over medium-high heat. Brown the chops for 3 to 4 minutes per side, then move them to a plate.
- Add the onion and carrots with a pinch of salt and cook for 6 minutes until softened. Stir in the garlic, tomato paste and rosemary for 1 minute.
- Add the tomatoes and water and scrape up the browned bits. Return the chops with their juices and bring to a simmer.
- Cover and cook over low heat, or in a 160°C (325°F) oven, for 45 minutes, turning the chops once.
- Stir in the beans, tucking them around the chops, cover and cook for 15 minutes more, until the lamb is very tender.
- Uncover, stir in the vinegar and the remaining salt and simmer for 5 minutes to thicken the sauce. Remove the rosemary stalks, scatter with parsley and serve.
Tips
- Trim large pieces of surface fat from the chops before browning, and skim any fat from the top of the sauce before serving.
- Canned beans save time. If you use dried, soak and cook about 200 g (1 cup) first.
Questions and answers
Can I use lamb neck or leg steaks instead of shoulder chops?
Neck fillet works well with the same cooking time. Leg steaks are leaner and dry out, so shorten the braise to about 30 minutes.
Can I make this braise in a slow cooker?
Yes. Brown the chops and vegetables first, then cook on low for 6 to 7 hours, adding the beans for the last hour.
Can I freeze braised lamb with beans?
Yes. Freeze it in portions for up to 3 months. Thaw overnight and reheat gently. The beans soften a little but still taste good.
How long does it take to make Braised Lamb Shoulder Chops with White Beans?
About 1 h 45 min in total: 15 min of preparation and 1 h 30 min of cooking.
How many calories are in Braised Lamb Shoulder Chops with White Beans?
About 480 kcal per serving, with 34 g of protein, 32 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 32 g |
| Fat | 24 g |
| Fiber | 9 g |
| Sugar | 8 g |
| Sodium | 860 mg |
Estimated values, calculated from the ingredients.
