Chef Dan Barber of Blue Hill at Stone Barns in Tarrytown, New York, uses lamb necks to make his version of this dish. We've found that shoulder blade chops, a more readily available cut, also work well.
- 4 (10-12-oz.) bone-in lamb blade chops
- 1 1⁄2 tsp. coriander seed, coarsely ground
- 1 1⁄2 tsp. fennel seed, coarsely ground
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. canola oil
- 3 cloves garlic, smashed
- 2 carrots, finely chopped
- 1 large onion, finely chopped
- 1 celery stalk, finely chopped
- 1 1⁄2 cups red wine
- 1⁄2 cup red wine vinegar
- 3 cups chicken broth
- 1 bay leaf
- 1 sprig rosemary
- 3 sprigs thyme
- 2 tbsp. roughly chopped tarragon
- 2 tbsp. roughly chopped parsley
- 1 tsp. lemon zest
Heat oven to 350˚. Season lamb with coriander, fennel, salt, and pepper. Heat 2 tbsp. oil in a 5-qt. oval dutch oven over medium-high heat.
Add 2 of the chops and cook, flipping once, until well browned, about 8 minutes. Transfer chops to a plate. Repeat with remaining chops. Discard all but 2 tbsp. fat from the dutch oven; add the garlic, carrots, onions, and celery and cook, stirring occasionally, until lightly browned, about 10 minutes. Add wine and vinegar and cook, scraping up any browned bits from the bottom of the pot, until the liquid is reduced by three-fourths, about 10 minutes.
Return lamb to the pot, add chicken broth, bay leaf, rosemary, and thyme, and bring to a boil. Cover, transfer to the oven, and cook until lamb is tender, about 1 1⁄2 hours.
Transfer lamb to a plate. Skim fat from braising liquid and strain liquid through a fine sieve into a 12" skillet; discard solids. Boil braising liquid until reduced by three-fourths, about 15 minutes. Return lamb to the sauce and flip to coat. Combine tarragon, parsley, and zest in a small bowl. Transfer lamb to a platter, spoon remaining sauce over the meat, and sprinkle with herb mixture.