Lamb Bourguignon

Name: 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

13 ingredients

2 steps

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

Directions

1

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.
2

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.