2Put 2 tablespoons of olive oil and the sliced onions in a heavy Dutch oven or stew pot over medium heat. Cook the onions, stirring frequently, until lightly browned. Remove to a plate and add the remaining olive oil. Add the chops -- in batches, if necessary -- and cook, turning, until nicely browned on both sides, about 3 to 4 minutes on each side. Add the garlic and cook for 1 more minute.
3Add the onions back to the pot with the lamb and garlic.
4In a bowl or 2-cup measure, combine the dry red wine with the mustard, salt, pepper, and rosemary. Blend well with spoon or whisk. Pour over the lamb mixture.
5If the pot isn't oven safe, move everything to a large baking pan or casserole. Cover the pot or pan tightly with a lid or foil.
6Braise in the oven for 2 to 3 hours, or until the lamb chops are very tender. Serve the lamb chops with the cooking juices.
7Serve with mashed potatoes and cabbage, or another side vegetable, along with warm biscuits or a hearty bread.
3 tablespoons olive oil, divided
2 medium onions, halved, sliced about 1/4-inch thickness
lamb shoulder chops, 4 to 6
4 cloves garlic, minced
1 cup dry red wine, such as a Cabernet or Pinot
3 tablespoons good quality Dijon mustard or similar gourmet mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh chopped rosemary, or about 1 teaspoon dried crumbled rosemary