Lamb bourguignon
The classic French stew with a lamby twist
4
Serves
35 mins
Prep Time
1 hr 30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
This delicious Lamb Bourguignon offers a delightful twist on the classic French dish.
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Ingredients
600g Quality Mark lamb shoulder
diced
3 slices of bacon
roughly chopped
1 onion
sliced
1 carrots
sliced
1 Tbsp tomato puree
120g button mushrooms
halved
2 cups red wine
⅓ tsp salt
⅓ tsp black pepper
1 tsp white sugar
1 Tbsp white flour
1 Tbsp parsley
chopped
Method
To Braise Lamb
Slow Cooker Method
1
Fry the bacon in a large deep frying pan until crisp.
2
Remove from the pan.
3
Fry the onion and garlic in the bacon fat until golden brown.
4
Cut the lamb into 1 inch cubes and add to the onion with the carrot.
5
Fry for 10-15 mins until the meat is brown on all sides.
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6
Return the bacon to the pan with the tomato puree, mushrooms, red wine, salt, pepper, and sugar and bring to the boil.
7
Place in a large casserole and bake in a moderate oven 180°C for 1 hr 30 mins.
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8
Whisk the flour into ½ cup of water and stir into the casserole to thicken.
9
Sprinkle the parsley on top and serve.
Nutrition Information per Serving (389g)
Energy
1780kJ (425 kcal)
Protein
41.7g
Total Fat
13.4g
Saturated Fat
5.5g
Carbs
8g
Dietary Fibre
g
Sodium
550mg
Iron
3mg
Zinc
10mg
Vitamin B12
3.7µg
