Lamb Shoulder Chops with Red Wine

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I don't get it AB. I followed the steps from the show to a T. I had some great organic lamb shoulder, fresh from the market, and the wine was top notch and yet this was the first Good Eats recipe that both my girlfriend and I (who both love lamb and wine threw out before finishing.
How can I describe the things that are wrong with this... First, the 6+ hours could be spent better drinking a few bottles of the wine instead of getting some perfectly nice lamb cuts drunk. The lamb does fall off the bones, but the done-ness of the lamb with the oozy-ness of the fat are not a good combination. I would much prefer a little pink in my lamb than dark gray that I got.(I even took it out 30 minutes early. The sauce reduction time varried significantly for me taking almost double the time to thicken on the medium low heat prescribed by you. The butter made the whole dish even fattier tasting that it really needed.
I guess the biggest question that I have for you AB is why couldn't you come up with a better recipe for wine?

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The ingredients for this recipe cost me between $25 - $30 (I live on the west coast, but well worth it. It fed four adults quite generously. The sauce is soooo flavorful. I served it with golden couscous ? added some more of the diced dried fruit along with chopped parsley and toasted pine nuts at the end when fluffed. This is a winner. If you think you don?t like lamb, you will change your mind after eating this! It?s very easy to make. Another Alton winner.

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After watching this episode I knew what I was making for Sunday dinner. I liked everything about it. Lamb shoulder is inexpensive and there weren't a million ingredients, just the right ones. After just 3 hours of braising the meat was melting off of the bones, so don't forget to check yours before the listed 3.5 hours. My local liquor store (M&R in CT was able to help pick out a great $12 bottle of wine that had the mixture that the recipe calls for. We served this with some rice and Alton's recipe for glazed carrots (also easy and delicious.

I thought Alton was nuts when he said to put the 4 steaks in a 10" straight-sided pan. But, they did JUST fit and this allowed the wine to perfectly cover the meat for braising. I picked up a $5 gravy separator from BB&B and prepackaged dried fruit for the sauce, which was awesome and a perfect companion to the lamb.

The only down side was that we didn't make enough lamb! We thought that the 4 steaks would be enough for 5 people. No one left hungry, but we all wanted more that's for sure. I'd figure 1.5 steaks per hungry person and 1 steak for those you know won't eat as much. It was so tender and flavorful, that having extra won't be a problem.

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I love lamb and was anxious to try this the minute I saw it.

I had to adjust the pan temperature up a little bit to get it hot enough to brown/sear the chops (adjusted for my stove, basically, a notch over medium, even after letting it heat for 5 minutes. All else went off without a hitch. The pan sauce was AWESOME and really brightened the flavor of the dish and complimented the lamb perfectly.

I would definately recommend this to anyone. Thanks, Alton!!