Braised Shoulder Lamb Chops

Trim outer fat from chops.

Heat in a 5-quart Dutch oven. Wipe bottom with a piece of the fat that was trimmed from the meat, using a fork to handle the fat.

Brown chops on both sides. Add onions and garlic, lifting chops so onions are on the bottom. Saute, stirring, until onions are golden.

Add salt, pepper, dill and 3/4 cup wine.

Bring to boiling; cover and simmer until lamb is tender, about 1 1/4 to 1 1/2 hours.

Stir the flour into the reserved cup of wine.

Skim fat from top of broth.

Stir flour mixture into broth and cook over medium heat until thickened. Makes 4 servings.