A jammy Zinfandel and dried fruit lend a ton of flavor to
these lamb-shoulder chops. / © Lucy Schaeffer
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Cooking with wine has been a thread these past few days. Braising, poaching, making pan sauces…all good. I love how when heat is applied, wine goes through dramatic changes with wildly varying results. Best of all is a braising liquid that reduces and becomes a slightly sweet, silky sauce. For this braised lamb dish, I browned shoulder chops and simmered them with lots of garlic, dried apricots and cherries and a full-bodied, jammy red Zinfandel. In a relatively short time, the lamb became tender and glazed with a rich, winey, fruity sauce. SEE RECIPE »