Lamb Bourguignon


I have got to hand it to the butcher in my grocery store. He, or she, has been offering some very nice cuts of lamb shoulder lately. As you already know, I can’t walk away from lamb shoulder.


I had been flipping through Julia Child’s Mastering the Art of French Cooking and was watching Julie & Julia. Naturally, I had beef bourguignon on the brain. Amazingly, I had no beef. So with Julia’s permission, I made lamb bourguignon, though she calls it civet de mouton. Which is mutton stew and a misnomer, I think.

Anyways, this is faster than the beef version and equally tasty. In fact, I got so distracted by its tastiness, that I didn’t take any pictures of the final product. There were no leftovers for me to try to photograph later. So you will have to trust me that it was both tasty and beautiful.

Lamb Bourguignon
Adapted barely from Mastering the Art of French Cooking

6 slices bacon, cut into 1/2″ pieces
olive oil
3 lb lamb shoulder
1 carrot, sliced
1 tsp salt
1/4 tsp. pepper
2 tbsp flour
2 c red wine
3 c beef stock
2 tbsp tomato paste
4 cloves mashed garlic
1/2 tsp thyme
3 bay leaves, crumbled
1 c pearl onions
1 lb mushrooms, quartered

Preheat oven to 325°F.

In a large Dutch oven, saute bacon until golden brown on the stove top. Set aside. Brown lamb should in bacon fat and set aside as well.

Add carrots and saute. Return meats to Dutch oven. Add salt, pepper, and flour. Toss gently to combine. Continue browning on the stove until flour has turned lightly golden.

Add wine and enough stock to cover the meat. Add remaining ingredients except mushrooms, onions, and parsley. Bring pot to a simmer. Cover and place in oven for 2 hours. Check occasionally that there is enough liquid. Add more stock as needed.

In the meantime, brown mushrooms and onions in a large saute pan. When meat is tender, remove from oven and add mushrooms and onions. Check seasoning and serve.


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Filed under French, Meat & Fish, Soups & Stews

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