Crisp Lamb Chops With Aromatic Wine Sauce

Name: Crisp Lamb Chops With Aromatic Wine Sauce
Total time: 4 h
Yield: 4 servings
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; 1/4 cup oil-packed sun-dried tomatoes, slivered; 8 loin lamb chops, 1-inch thick, well-trimmed

Recipe from Ignacio Echapresto

Adapted by Florence Fabricant

Crisp Lamb Chops With Aromatic Wine Sauce — Evan Sklar for The New York Times

Total Time: 4 hours
Rating: 3(14)
Comments: Read comments

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
Step 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.
Step 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.