These lamb shoulder chops are baked low and slow with sautéed onion, garlic, and rosemary for tender blade chops served with luscious red wine gravy.
Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate, reserving drippings in the skillet.
Sauté onion and garlic in reserved drippings over medium heat until onion is tender, about 5 minutes. Remove from heat.
Transfer lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over chops. Pour beef broth and red wine into the baking dish. Cover the dish with aluminum foil.
Bake in the preheated oven for 3 hours. Remove lamb chops to a serving platter.
Carefully pour liquid from the baking dish into a saucepan. Whisk together water and cornstarch in a bowl until no lumps remain; stir into liquid in the saucepan. Add Worcestershire sauce and cook over medium heat until thickened, about 5 minutes.
Spoon sauce over lamb chops and serve.