Long, slow braising brings out a depth and richness to the lamb and a texture that falls away on the fork. Enjoy this dish with a glass of rich red wine.


Tomato-Braised Australian Lamb Chops with Penne
6 pounds Barilla Penne
48 trimmed Australian lamb shoulder chops
as needed salt
as needed black pepper
3/4 cup olive oil
12 chopped garlic cloves
6 chopped onions
3/4 cup tomato paste
5.4 pounds canned crushed tomatoes
3/4 cup balsamic or red wine vinegar
3 cups red wine
24 cups diced zucchini
48 fresh basil leaves
1 1/2 cups sliced black olives
1/2 cup extra-virgin olive oil
as needed grated Parmesan