Ron Siegel's Lamb Chops With Sunchoke Puree & Shallot Marmalade

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1 1/2 cups Pinot Noir

1/2 cup red wine vinegar

1/4 cup sugar

2 1/2 pounds shallots, peeled and finely diced (see introduction)

-- Kosher or sea salt and freshly ground black pepper

3 pounds sunchokes (Jerusalem artichokes)

1 tablespoon unsalted butter

1/2 yellow onion, minced

1 clove garlic, minced

4 cups milk

2 eight-rib racks of lamb

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