Name: Lamb shanks bourguignon
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 12 baby onions; 8 french-trimmed lamb shanks (2kg); 1/4 cup (35g) plain flour; 1 tablespoon olive oil; 20 gram butter; 6 rindless bacon slices, chopped coarsely; 300 gram mushrooms; 2 clove garlic, crushed; 1 cup (250ml) dry red wine; 1 cup (250ml) beef stock; 1 cup (250ml) water; 2 tablespoon tomato paste; 2 bay leaves; 1 tablespoon light brown sugar

Lamb shanks bourguignon

Food referred to as "à la bourguignon" is food cooked in the style of the famous French wine region of Burgundy, and is instantly recognisable by its red wine sauce containing mushrooms, bacon and onions.

Serves 4

Cook

2H 30M

Ingredients

12 baby onions

8 french-trimmed lamb shanks (2kg)

1/4 cup (35g) plain flour

1 tablespoon olive oil

20 gram butter

6 rindless bacon slices, chopped coarsely

300 gram mushrooms

2 clove garlic, crushed

1 cup (250ml) dry red wine

1 cup (250ml) beef stock

1 cup (250ml) water

2 tablespoon tomato paste

2 bay leaves

1 tablespoon light brown sugar

Method

1.Preheat oven to 180°C/350°F.

2.Peel onions, leaving root ends intact.

3.Coat lamb in flour; shake off excess. Heat oil in large flameproof casserole dish; cook lamb, in batches, until browned. Remove from dish.

4.Melt butter in same dish; cook onions, bacon, mushrooms and garlic, stirring, until vegetables are browned lightly.

5.Return lamb to dish with wine, stock, the water, paste, bay leaves and sugar; bring to the boil. Cover dish; transfer to oven. Cook 1½ hours. Uncover; cook about 30 minutes or until lamb is tender and sauce thickens slightly.

6.Divide lamb among serving bowls; drizzle with sauce.

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