Braised Shoulder Lamb Chops

Directions

1. 1
   Trim outer fat from chops.
2. 2
   Heat in a 5-quart Dutch oven. Wipe bottom with a piece of the fat that was trimmed from the meat, using a fork to handle the fat.
3. 3
   Brown chops on both sides. Add onions and garlic, lifting chops so onions are on the bottom. Saute, stirring, until onions are golden.
4. 4
   Add salt, pepper, dill and 3/4 cup wine.
5. 5
   Bring to boiling; cover and simmer until lamb is tender, about 1 1/4 to 1 1/2 hours.
6. 6
   Stir the flour into the reserved cup of wine.
7. 7
   Skim fat from top of broth.
8. 8
   Stir flour mixture into broth and cook over medium heat until thickened. Makes 4 servings.