Braised Shoulder Chops

Ingredients

• 2 tbsp. olive oil
• 4 lamb shoulder chops
• 2 tbsp. finely chopped garlic
• 1 cup diced red peppers
• 32 oz. canned plum tomatoes
• 1 cup sliced black olives
• 2 cups quartered artichoke hearts
• 4 tsp. chopped fresh oregano

Preparation

Heat olive oil in a large casserole dish. Brown shoulder chops on both sides and remove. Add garlic and red peppers to pan and brown slightly. Add the canned tomatoes, olives and shoulder chops. Bring liquid to a boil, then reduce to a simmer. Simmer for about 1 hour or until meat is tender. Stir in artichoke hearts and oregano. Cook for an additional 10 minutes. For each serving, place one chop with about ¾ cup on a serving plate.

Serves 4