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Lamb shank bourguignon
Lamb shank bourguignon
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Tender lamb shanks in a luxurious red wine sauce, served with creamy mashed potatoes.
Ingredients:
  • 4 Lamb Shanks
  • 4 bacon rashers, coarsely chopped
  • 12 small brown shallots, peeled
  • 200g button or halved cup mushrooms
  • 250ml beef stock
  • 500ml red wine
  • 22.20 gm tomato paste
  • 2 dried bay leaves
  • 4 thyme sprigs
  • Thyme sprigs, extra, to serve
Instructions:
  • In a large casserole pan over high heat, warm the oil. Coat the lamb with flour, reserving any extra. Brown the lamb in the pan, turning occasionally, for 5-6 minutes. Transfer to a plate.
  • Cook the bacon in a pan until golden brown, stirring occasionally for about 4 minutes. Transfer the bacon to a bowl. In the same pan, sauté the shallots and mushrooms until golden for 2-3 minutes. Add garlic and cook for an additional minute.
  • Add the lamb and bacon back to the pan, then mix in the reserved flour. Pour in the stock and wine (if using), and then stir in the tomato paste, bay leaves, and thyme. Bring everything to a boil, then lower the heat. Cook covered, turning occasionally, for 2 hours until the lamb is tender. Season to taste.
  • Generously dust the lamb with additional fragrant thyme.

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