Braised Lamb Shoulder Chops

Ingredients:

• 3 Tbsp Zahara olive oil divided
• 1 medium chopped onion
• 4 large carrots roughly chopped
• 3 large garlic cloves, minced
• Salt and pepper to taste
• 2 lamb shoulder chops (about 2 lbs total)
• 2 cups sliced zucchini
• 1/2 tsp dried thyme
• 2 tsp dried rosemary
• 1 cup red wine
• 1/2 cup tomato sauce
• Water or chicken broth as needed

Instructions:

1. Sear the Lamb: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the lamb shoulder chops with salt and pepper. Add the chops to the pot and sear for about 3-4 minutes on each side until browned. Remove the chops and set them aside.
   
   
2. Sauté Vegetables: In the same pot, add the remaining 2 tablespoons of olive oil. Add the chopped onion and carrots, sautéing for about 5 minutes until they begin to soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
   
   
3. Add Zucchini and Herbs: Add the sliced zucchini, dried thyme, and dried rosemary to the pot. Stir to combine and cook for another 3-4 minutes.
   
   
4. Deglaze and Add Liquids: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Stir in the tomato sauce or pureed tomatoes. Bring the mixture to a simmer.
   
   
5. Braise the Lamb: Return the lamb shoulder chops to the pot, nestling them among the vegetables. If the liquid doesn't cover the chops, add water or chicken broth until they are submerged. Cover the pot with a lid and reduce the heat to low. Let it simmer gently for about 2 hours, or until the lamb is tender and easily pulls apart with a fork.

Buon appetito!