The shoulder chops are a little bit of work to eat, but there’s lots of taste to be had. Rubbed with a little Barbarian’s Steak Spice, served along with a rosti like potato hash brown topped with some grilled fennel, simple boiled carrots and spaghetti squash sautéed with onions, white wine, chicken stock and finished with parsley and Parmigiano-Reggiano.
