4 lbs. grass-fed lamb shoulder on the bone
1 medium white onion - sliced
1 tbsp. garlic - minced
1 32oz tin tomatoes
2 cup red wine (I like a syrah/zinfandel)
1 quart (4 cups) broth (veal, veg)
2 tsp. cinnamon
S&P to taste
In medium hot large saute pan season and sear each lamb chop in 1 tbsp. olive oil 'til golden, 3-4 mins. each side. This is done to lock in the juices while you braise the meat. Meanwhile in another pot or as in my case a wok, saute the onions in 1 tbsp. olive oil for 3 mins. on medium heat. Add garlic, cook 1 min. Add red wine and let simmer for 5 mins or 'til liquid is reduced by 1/2. Add chopped tomatoes, cinnamon, broth. Pop your chops in. Make sure the chops are covered by liquid, if not add more broth. Bring to a boil. Once at a boil, reduce to a simmer and partially cover with lid or foil, about 2/3. You want some of the liquid to evaporate so as to naturally thicken the sauce. Cook for 2 1/2 - 3hrs. The meat should be falling off the bone. Sounds good right? If the sauce is reducing too quickly just add more broth.
If you're interested in 'healthifying' your food a little more, I'm big into quinoa pasta. I've been using quinoa for a while but came across their pasta which is dynamite. It's well known for it's nutritional value more so than regular grains. Instead of me pretending I know everything about it, check it out on Wikipedia.