This is a good winter supper dish.
This is the original English spare rib, as opposed to the Chinese spare rib, which is a bony invention, carrying little meat. The other name for a shoulder chop is a chine chop. It comes from the shoulder, i.e. a continuation of the rack; if taken from a cow, it is called a prime rib, so it has all the flavour and plenty of inter-muscular fat to keep it soft during cooking. The cut sits under the collar bone, so there is no skin – i.e. crackling – to worry about.
1. Preheat your oven to 200oC.
2. Put the onions and pepper into a casserole dish with a little olive oil, and fry very gently over a low heat, avoiding too much colour on the onions. As the onions begin to soften, add the garlic and then the tomatoes.
3. When the mixture has thickened slightly, add a couple of splashes of Worcestershire sauce. Take off the heat and set to one side.
4. Next, quickly brown the shoulder chops in a frying pan on both sides in a little olive oil and lace on top of the onion and tomato mixture.
5. Cover the top of the chops with sliced potato and parsnip, so the whole dish is covered, and then dot with small knobs of butter.
6. Place the lid of the casserole dish on and put in the oven for 20 minutes, then reduce the heat to 160oC for a further two hours.
7. Right at the end, turn the oven back up again, remove the lid and brown for 10 minutes before serving.
One whole shoulder chop per person
2 large onions cut into slices
4 large tomatoes cut into chunks (or tinned chopped tomatoes might be even better as it gives a richer sauce)
1 chopped red pepper
A little Worcestershire sauce
4 large old season potatoes (King Edward or Desiree) cut into thick slices
1 parsnip cut into slices
1 clove of garlic, finely chopped
A little olive oil
A knob of butter