Restaurants›Circa 1875›Braised Lamb Shank Bourguignon Recipe

Braised Lamb Shank Bourguignon Recipe

Inspired by Circa 1875
Time2h 30m
Serves4

Indulge in our Braised Lamb Shank Bourguignon, where tender, slow-cooked lamb shank is bathed in a rich, velvety red wine sauce, infused with aromatic herbs and spices. Each bite reveals a melt-in-your-mouth texture, complemented by hearty vegetables and served atop a bed of creamy mashed potatoes. This dish is a luxurious twist on a classic French favorite, perfect for a cozy evening.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Lamb

Season the lamb shanks with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the lamb shanks until browned on all sides. Remove the shanks and set aside.

2

Sauté Vegetables

In the same pot, add the diced carrots, chopped onion, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.

3

Add Mushrooms and Wine

Add the sliced mushrooms to the pot and cook for an additional 5 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot.

4

Simmer the Dish

Return the lamb shanks to the pot. Add the beef broth, thyme, and bay leaves. Bring to a simmer, cover, and reduce heat to low. Cook for about 2 hours, or until the lamb is tender.

5

Finish the Sauce

Once the lamb is tender, remove the shanks. Increase the heat and reduce the sauce for about 10-15 minutes until thickened. Stir in butter for richness.

6

Serve

Serve the braised lamb shanks with the sauce spooned over them. Enjoy!