Tonight a braised a couple of lamb shoulder chops with onions and garlic and veal stock. First I rubbed the chops with Moroccan spices and left them in the fridge for a few hours. I then browned them in butter in a deep oven proof skillet, removed them and sauteed sliced onions in butter with turmeric and added a garlic clove. After the onions were soft (8-10 minutes) I added a cup of veal stock and buried the lamb chops under the onions. I covered the skillet with parchment paper and put a lid on and put it in the oven (pre-heated to 300) for one and a half hours. I removed the chops and most of the onions, boiled down the braising liquid and served in with couscous (with raisins and pine nuts)
Beautiful!
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