We’ve been cooking…and visiting friends in Raleigh, working a lot, and welcoming some friends to live with us for a few weeks….who, by the way, can cook, bake and snap photos like it’s their job (it should be. But we’re all working on that). It has been a whirlwind and a blast. But now, it’s time to get back to the grind and time to start writing again and sharing some of the things the Stewarts are stewin’ up (get it…?). I am hoping by the first of January the new blog will be fully prepped and ready to go live, and I am looking at taking a couple days a week to volunteer at our local sustainable farm, City Roots….I’m sure there will be tons to pass on as I learn about urban farming for a few hours a week, and that the Bedenbaughs will have some meals and words for sharing over the next few weeks.

But, you came here for the Braised Lamb Shoulder Chops, did you not?

Heat a generous amount of oil on med-hi heat in a heavy-bottomed stock pot or Dutch oven (something that is oven-proof) and brown your lamb chops on both sides, about 5 minutes per side – remove and set aside, saving the oil/fat in the pan.

Roughly slice 2 or 3 carrots, a couple stalks of celery (leaves still on! for flavor and, well, you know how I love that rustic look), and quarter 2 whole onions.

First, throw in the onions (pan still hot) and cook for a few minutes until softened and translucent. Then add in the carrots and celery, and continue sauteeing until the veggies are beautiful and caramelized in the fat from the lamb!

Meanwhile, make the tomato/garlic/spices mixture to add to the veggies.

Mix together one can of crushed tomatoes, two heaping tablespoons of garlic, one or two tablespoons of curry, some coriander, some black pepper, and one tablespoon of soy sauce. But wait! Before adding this to the veggies, you are going to want to use a wine or some other acid to deglaze the pan and get all of the cracklins’ (is that the proper term?) off the bottom of the pan. I added one cup of sherry.

Deglaze the pan and then add the tomato mixture, stirring well to combine. Add the lamb chops back in to the pan. Bring to a simmer and continue to simmer for 2-3 hours, covered.

Just before serving, make a slurry of corn starch and cold water to thicken the sauce a bit. Whisk into stew gradually, and let cook for about one more minute.

Serve with crispy roasted rosemary potatoes. Oh, and make sure your husband likes lamb before you take all those braising pains. More on that later.