Preheat oven to 250F. Season lamb with ½ teaspoon salt.
Heat a large Dutch oven over medium-high heat. Add oil and sear lamb shoulder chops for 3-4 minutes a side or until a dark brown crust has formed. Remove from heat and set aside.
Add onions and cook for 3 minutes until browned, add garlic and remaining ¼ teaspoon of salt. Cook for another minute until garlic is fragrant.
Add wine, and cook stirring to remove brown bits from bottom of the pot for another minute. Stir in broth, Dijon mustard, brown sugar, Worcestershire and dried rosemary, bring to a boil and return lamb chops to pan. Cover and cook in the oven for 2 hours.
Remove from oven and carefully remove lamb chops to a cutting board, stir in peas.
Shred and chop lamb into small pieces, being careful to remove and discard all bones and overly fatty pieces. Return shredded lamb to pot. Serve with pasta.
Did you try this recipe?Leave a comment + rating and let me know what you think!