Braised Lamb Chops en Cazuela with Potato-Artichoke Gratin and Red Wine Reduction
- Level: Intermediate
- Yield: 4 servings
- Total: 3 hr 15 min
- Prep: 1 hr
- Cook: 2 hr 15 min
Ingredients
2 tablespoons olive oil
4 lamb chops, shoulder cut, 1 1/4 inches thick
Salt and freshly ground pepper
1 Spanish onion, coarsely chopped
2 carrots, coarsely chopped
2 stalk celery, coarsely chopped
1 cup red wine
1 cup port
4 cups chicken stock
1 bay leaf
4 fresh thyme sprigs, plus chopped leaves for garnish
2 tablespoons cold butter
Potato-Artichoke Gratin, recipe follows
Parsley, chopped for garnish
Potato-Artichoke Gratin:
4 artichokes
1 large onion, chopped
1 lemon, quartered
1 cup dry white wine
3 large baking potatoes, like russets, thinly sliced on a mandoline
Salt and freshly ground pepper
1 1/4 cups heavy cream
3 sprigs fresh thyme
2 tablespoons finely chopped fresh thyme
1/4 cup freshly grated Parmigiano Reggiano
1/4 cup fresh bread crumbs
Directions
- Preheat oven to 350 degrees F.
- Heat olive oil in a large Dutch oven and sear lamb chops until golden brown on both sides. Remove to a plate. Add onions, carrots, and celery to the pan and cook until the vegetables are golden brown. Add red wine and port and cook until almost reduced.
- Add the chops back to the pot, add the stock, bay leaf, thyme, and bring the stock to a boil. Cover the pot, place the pot in the oven, and cook for about 2 hours or until fork tender.
- Remove the lamb to a plate, strain into a clean small pot, and cook until reduced to a sauce consistency. Swirl in butter and season with salt and pepper, to taste.
- Place a square of Potato-Artichoke Gratin on a large plate, top with a lamb chop and ladle some of the sauce over and around. Garnish with a sprig of fresh thyme and chopped parsley.
Potato-Artichoke Gratin:
- Place the artichokes, onion, lemon, wine and water to cover in a medium saucepan, cover with a clean dish cloth and simmer over medium-high heat until the artichokes are tender, about 20 to 30 minutes.
- Drain the artichokes and when cool enough to handle, cut off the top half, trim leaves, remove choke, and remove heart. Slice heart into thin slices.
- Preheat oven to 375 degrees F.
- Butter a 8 x 8-inch baking dish and place a layer of potatoes on the bottom, place 1/4 of the artichoke hearts over the potatoes, season with salt and pepper, drizzle with 1/4 cup of the cream and some of the thyme. Repeat to make 5 layers ending with a layer of potatoes. Combine the cheese and bread crumbs and sprinkle over the top.
- Place on a baking sheet and bake for 35 to 40 minutes or until the potatoes are cooked through and the top is golden brown and bubbly. Let rest 10 minutes before cutting.