Time: begin 1-3/4 hours ahead
Makes: serving for 6

Ingredients:

6 lamb shoulder blade chops,
each cut � inch thick
� teaspoon pepper
salt
3 tablespoons all-purpose
flour
� cup salad oil
3 medium carrots,sliced
1 large onion, diced
1 large celery stalk, sliced
1 garlic clove, minced
� cup dry red wine
2 tomatoes, peeled, seeded,
and diced
1 beef-bouillon cube or
envelope
1 bay leaf
� teaspoon thyme leaves
� teaspoon ground allspice
celery leaves for garnish

Instructions:

1- On waxed paper, sprinkle lamb chops with pepper and 1 teaspoon salt; using tongs, coat well with flour. 2- In 12-inch skillet over medium-high heat, in hot oil, cook chops, half at a time, until brown on both sides, removing chops to a platter as they brown. 3- In skillet over medium heat, in drippings, cook carrots, onions, celery and garlic 5 minutes, stirring occasionally. Add wine, next 5 ingredients and 1 teaspoon salt. Add chops. 4- Heat to boiling. Reduce heat to low; cover; simmer 50 minutes or until chops are tender, turning once; remove to platter. Discard bay leaf and any bones. 5- Spoon mixture into blender container; skim fat from top. Cover; blend at medium speed until mixture is smooth. 6- Pour gravy into same skillet; over medium heat, heat to boiling; spoon over chops. Garnish with celery leaves.

Wine tip:

Red or white wine.