Chuletas de cordero estofadas al vino tinto

Ingredientes

• 3 pounds lamb shoulder chops (shoulder steaks or blade chops)
• 1 1/2 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 Tablespoon unsalted butter
• 1 Tablespoon olive oil
• 1 bottle dry red or white wine (750 ml)
• 6 shallots (quartered)
• 2 carrots (quartered)
• 4 cloves garlic (smashed and peeled)
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 whole star anise
• 1 cinnamon stick
• 1/2 teaspoon whole black peppercorns

Preparación

1. 1

   Preheat the oven to 300°. Sprinkle the lamb on all sides with the salt, pepper and cumin. In a large enameled cast-iron casserole, melt the butter in the olive oil. Working in batches, brown the lamb chops on both sides it over moderately high heat, about 3 minutes per side. Transfer the meat as it's browned to a platter.

2. 2

   Add a 1/2 cup of wine to deglaze the pot, scraping up any browned bits. Return the lamb to the pot. Add shallots, carrots, garlic, herbs and spices. Pour in the remaining wine. Bring to a boil.

3. 3

   Cover and transfer to the oven, cook for 2 to 2 1/2 hours until fall off the bone tender.

4. 4

   Stain the braising liquid, pressing on the solids. Skim off the fat the juices and discard the solids. Wipe out the pan and return the cooking liquid to the pan. Simmer the over medium-high heat until reduced by about one-third, about 10 minutes. Return the lamb to the pan and simmer over low heat until warmed through, about 10 minutes.