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My first time braising thick cut lamb chops low and slow for five hours in a stew of red wine, onions, tomatoes, celery, garlic and apple cider vinegar. Served on a bed of steamed brown rice. The meat was the most fall-off the bone tender and flavorful of any main dish I’ve ever cooked.

My first time braising thick cut lamb chops low and slow for five hours in a stew of red wine, onions, tomatoes, celery, garlic and apple cider vinegar. Served on a bed of steamed brown rice. The meat was the most fall-off the bone tender and flavorful of any main dish I’ve ever cooked.

My first time braising thick cut lamb chops low and slow for five hours in a stew of red wine, onions, tomatoes, celery, garlic and apple cider vinegar. Served on a bed of steamed brown rice. The meat was the most fall-off the bone tender and flavorful of any main dish I’ve ever cooked.



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  1. I know I’ll sound like a jerk saying this but just cooking lamb chops medium rare is the way to go. Plenty of other cheap cuts of lamb that could do well for a long slow braise, you’ve basically stewed a filet mignon here. If that’s how you wish to spend your money I say good luck, but something like shank is IMO better than this after 5 hours because of all the connective tissue and collagen breaking down, leaving you with a better sauce and still fall off the bone meaf

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