Braised Lamb Chops En Cazuela With Potato-Artichoke Gratin And Red Wine Reduction Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1449
FAT
248%
CHOL
116%
SOD
58%

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Ingredients for 4 servings

4 cups chicken stock

Salt and freshly ground pepper

1/4 cup fresh bread crumbs

1 cup red wine

Parsley, chopped for garnish

1 large onion, chopped

1 1/4 cups heavy cream

1 lemon, quartered

2 tablespoons olive oil

3 large baking potatoes, like russets, thinly sliced on a mandoline

1 cup port

2 tablespoons finely chopped fresh thyme

4 fresh thyme sprigs, plus chopped leaves for garnish

2 carrots, coarsely chopped

1 bay leaf

4 artichokes

1 Spanish onion, coarsely chopped

2 tablespoons cold butter

3 sprigs fresh thyme

4 lamb chops, shoulder cut, 1 1/4 inches thick

1 cup dry white wine

2 stalk celery, coarsely chopped

1/4 cup freshly grated Parmigiano Reggiano

Potato-Artichoke Gratin, recipe follows

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