Lamb bourguignon
The classic French stew with a lamby twist
Serves
4
Prep Time
35 mins
Cook Time
1 hr 30 mins
This delicious Lamb Bourguignon offers a delightful twist on the classic French dish.
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ShareIngredients
600g Quality Mark lamb shoulder
diced3 slices of bacon
roughly chopped1 onion
sliced1 carrots
sliced1 Tbsp tomato puree
120g button mushrooms
halved2 cups red wine
⅓ tsp salt
⅓ tsp black pepper
1 tsp white sugar
1 Tbsp white flour
1 Tbsp parsley
chopped
Method
Fry the bacon in a large deep frying pan until crisp.
Remove from the pan.
Fry the onion and garlic in the bacon fat until golden brown.
Cut the lamb into 1 inch cubes and add to the onion with the carrot.
Fry for 10-15 mins until the meat is brown on all sides.
Return the bacon to the pan with the tomato puree, mushrooms, red wine, salt, pepper, and sugar and bring to the boil.
Place in a large casserole and bake in a moderate oven 180°C for 1 hr 30 mins.
Whisk the flour into ½ cup of water and stir into the casserole to thicken.
Sprinkle the parsley on top and serve.
Preheat slow cooker for 20 minutes.
Fry the bacon in a large deep frying pan until crisp.
Remove from the pan.
Fry the onion and garlic in the bacon fat until golden brown.
Slow cookers use a lower heat, so you can half the amount of herbs and spices listed in the recipe.
Cut the lamb into 1 inch cubes and add to the slow cooker with the other ingredients, placing the onion and carrot at the base of the slow cooker so that everything cooks evenly.
Whisk the flour into ½ cup of water and add to slow cooker to thicken.
If set to low, slow cook for 9-10 hours. If your slow cooker is set to high, cook for between 4.5-5 hours.
Sprinkle the parsley on top and serve.
