Braised Lamb Shoulder Chops in White Wine

Lamb chops are expensive and often overcooked to the point of ruination. My answer: braised lamb shoulder chops. These are my husband Guy’s favorite and they are so easy to make; but the best pay off is the taste, succulent, juicy every time and slow cooked in the oven.

Serves four


  • 4 lamb shoulder chops each weighing aboutounces
  • Fine sea salt
  • Coarse black pepper
  • 2 tablespoons minced thyme leaves
  • 2 tablespoons minced garlic
  • 2 tablespoons Filippo Berio extra-virgin olive oil
  • 1 medium onion, peeled and thinly sliced
  • 1 small fennel bulb, white part only thinly sliced
  • 2/3 cup dry white wine
  • Ingredients


  1. Preheat oven to 275°F.
  2. Dry the chops well and season liberally with the salt, pepper, thyme and garlic. Set aside.
  3. Heat the olive oil in a 12 to14 inch heavy duty ovenproof sauté pan. Add the chops and brown them on both sides. Add the onion and fennel and cook for 2 minutes. Raise the heat to high and add the wine; cook 2 minutes. Turn off the heat, cover the pan and cook in the oven for two hours or until meat is fork tender.
  4. Serve the chops with some of the pan juices and onion and fennel spooned over the top.
  5. Note: in the video, Mary Ann says to cook it for 40 minutes. She meant to say two hours. Sorry for the confusion.

This recipe was featured on Season 20 - Episode 2012.

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Roz Wick

On the TV show, you say to put it in the oven for about 40 minutes. Your written recipe says to put it in the oven for two hours! Which is it?


Lou Becker

My mother made a similar recipe with red wine and cooked on the stove top. I think she added some wine vinegar as well as garlic and onion to this stew. I am seeking a similar recipe. Lou

John Burkhill

The recipe was delicious but I was disappointed in the way the taste of the lamb disappeared. Perhaps 2 hrs is too long in the oven


My mother made me this recipe and I was blown away at the amazing taste. I begged her for the recipe and I am making it now. The house smells divine.


Cook the lamb to its fork tender. Since 40 mins is too short and 2 hours is way too long.


My husband’s 1st, immediate comment, “Tastes like butter!” Then, “Delicious!” Then, “Amazing!”


It was absolutely delicious. The aroma is still in the air, somewhat. I cooked it at 300 for 2 hours with no problems.
Thank You!

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