Crisp Lamb Chops With Aromatic Wine Sauce

• 2 lamb shanks, cut in thirds
• 1 large onion, peeled and quartered
• 1 large tomato, coarsely chopped
• 6 garlic cloves, half of them unpeeled, half minced
• 5 sprigs flat-leaf parsley
• 3 bay leaves
• 6 sprigs rosemary
• 3 cups dry red wine
• Salt
• 5 tablespoons extra virgin olive oil
• 1 pound baking potatoes, peeled and sliced thin
• 1/4 cup oil-packed sun-dried tomatoes, slivered
• 8 loin lamb chops, 1-inch thick, well-trimmed

1. Heat oven to 400 degrees.
2. Place lamb shank pieces, the onion, tomato and unpeeled garlic in a roasting pan and bake, turning once, for 45 minutes.
3. Transfer meat, bones and vegetables to a 4-quart pot.
4. Leave as much fat as possible in the pan and discard.
5. Add parsley, bay leaves, 1 sprig rosemary and wine to pot.
6. Add enough water, 2 cups or more, just to cover ingredients.
7. Bring to a boil, reduce heat to very low and simmer, about 3 hours, until liquid is reduced to less than 2 cups.
8. Remove meat and bones.
9. Discard bones and save meat for another use, such as pasta sauce.
10. Strain vegetables and liquid through a fine sieve into a saucepan.
11. Skim off as much fat as possible.
12. Bring liquid to a simmer and cook until reduced to a scant cup, about 20 minutes.
13. Season with salt.
14. Set aside.
15. Heat 1 tablespoon oil in a large skillet on medium-high.
16. Add half the potatoes and saute until lightly browned.
17. Remove and repeat with remaining potatoes.
18. Remove.
19. Add 2 tablespoons oil to skillet.
20. Add sun-dried tomatoes, remaining garlic and 1 sprig rosemary and saute briefly on low.
21. Return potatoes to skillet, cover and cook 5 minutes.
22. Set aside.
23. Season chops with salt.
24. Heat remaining oil in a large cast-iron skillet.
25. Cook chops on high about 3 minutes a side for medium-rare.
26. Reheat sauce.
27. Divide potatoes among four warm dinner plates.
28. Place two chops on each.
29. Spoon sauce over chops, garnish with remaining rosemary and serve.

lamb shanks, onion, tomato, garlic, parsley, bay leaves, rosemary, red wine, salt, extra virgin olive oil, baking potatoes, tomatoes, chops

Taken from cooking.nytimes.com/recipes/12384 (may not work)