Lamb Shank Bourguignon
As you’ll know I’ve had zero kitchen training, my adventures are completely that; adventurous. Thanks to my lucky stars a meal in my kitchen usually turns out ok.
I make everything to my palate, constantly tasting until it gets to what I need it to get to. Fortunately my family has a similar palate to mine.
With the disclaimer out of the way, let’s get down to it.
Winter brings out warm, usually oven made and occasionally European flavours in me. Salads and such don’t work as well in winter. But a girl can still try…
Anyway, I’ve been going through a French ‘Bourguignon sauce’ week.
I’ve made Bourguignon before, successfully I think. You can check out prior blog post: Bacon and Chorizo Pap with sticky Pork ribs on Bourguignon sauce.
I previously made it traditionally from Espagnole sauce which is one of the 5 mother French sauces.
But tonight, I’m doing in a more modern way and I must less stressful!
Tonight my husband has decided on lamb shanks. Which turned out to be unintentional from his behalf. He thought he had take out lamb cutlets but lucky for me. Lamb shank is his favourite cut of lamb. I love all things lamb so however it turns out, it’s already a win.
We are not only taking it to France tonight, but we are doing it with a twist.
Traditionally this dish is made with beef ‘ Beouf Bourguignon’.
I’m doing a lamb Bourguignon because I can and I want to. And rules are made to be bent. Otherwise life becomes monotonous and boring.
What do you need?
What to do?
Aim: low and slow. Harness all the flavours as far as possible.
Preheat oven at 230 degrees
Start by browning the lamb shanks in the pan. I’m not using any oil, lamb oily as it is.
When browned, take out of the stove.
Deglaze the pan with 60ml of brandy. At this point I’m expecting flames like it happens on TV. And Nothing!
In an oven dish. Put in chopped carrots, celery, onion, the lamb shanks, the brandy glaze from the pan, cover with beef stock. Put a lid on it, or foil.
Into the oven at 230 degrees until it starts boiling.
Then lower heat to 150 degrees celcius.
Let this cook, uninterrupted for 2-2,5 hrs.
With 20 minutes to go, start boiling your potatoes in salted water.
When cooked, sieve and decant into a separate oven dish. Season with pepper and drizzle with basil infused olive oil. Pop into the oven for 5 minutes.
When the lamb is done, take it out of the oven.
Take the lamb out of the dish. Then sieve the rest of the contents.
Put the sieved liquid back into the oven dish and onto the hot stove.
Add 60ml of red wine and 1 tsp of corn flour to thicken the sauce. Season with salt & pepper to taste.
Let this simmer for 3-5minutes.
Then Sieve again to ensure your sauce is smooth.
Serve your dinner: garnish with parsley.
Such warm, hearty and utterly delicious cold winter’s dinner meal. The lamb is just falling off the bone, which makes 2 out of 3 members of the family very happy!
This dish takes time but minimal effort, so for best for weekend dinners.
It makes my heart feel warm!