Lamb Bourguignon
Ingredients
- 8 None lamb shanks, Frenched (4 1/2 lbs) ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1 tbsp olive oil ⓘ
- 1 1/2 tbsp butter
- 12 None shallots, peeled, root ends left intact ⓘ
- 6 slices bacon, roughly chopped ⓘ
- 10.5 oz mushrooms ⓘ
- 2 cloves garlic, minced ⓘ
- 1 cup red wine ⓘ
- 1 cup beef stock ⓘ
- 2 tbsp tomato puree ⓘ
- 2 None bay leaves ⓘ
- 1 tbsp light brown sugar ⓘ
Instructions
- Preheat oven to 350°F. Coat lamb in flour, shaking off excess. Heat oil in a large Dutch oven over high heat. Working in batches, sear lamb. Remove from pan.
- Reduce heat to medium and add butter. Cook shallots, bacon, mushrooms and garlic, stirring, until lightly browned. Return lamb to pan along with remaining ingredients and 1 cup water. Bring to a boil then cover and transfer to oven to braise for 1 hour 30 mins. Uncover and cook for another 30 mins, or until lamb is tender and sauce has thickened slightly.
Nutrition & Diet Analysis (per serving)
1063
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).