Lamb Shank Bourguignon

Ingredients

1 Tbs olive oil
4 lamb shanks
2 Tbs plain flour
4 bacon rashers, coarsely chopped
12 brown shallots, peeled
200 g button mushrooms
2 garlic cloves, crushed
1 cup (250mL) beef stock
2 cups (500mL) dry red wine
1 Tbs tomato paste
2 dried bay leaves
4 thyme sprigs
Thyme sprigs, extra, to serve

Method

Heat the oil in a large casserole pan over high heat. Toss the lamb in the flour to lightly coat, reserving any remaining flour. Add the lamb to the pan and cook, turning, for 5-6 minutes or until browned. Transfer to a plate.

Add the bacon to the pan and cook, stirring occasionally, for 4 minutes or until golden brown. Transfer to a bowl. Add shallots and mushrooms to the pan. Cook, stirring, for 2-3 minutes or until golden. Add garlic and cook for 1 minute.

Return lamb and bacon to the pan. Stir in reserved flour. Pour over stock and wine, if using. Add tomato paste, bay leaves and thyme. Bring to the boil. Reduce heat to low. Cook, covered, turning occasionally, for 2 hours or until lamb is falling off the bone. Season.

Sprinkle the lamb with extra thyme.

Credits: Coles

Photo Credits: Coles