Need a hearty dinner to warm up this winter? This rich bourguignon recipe features tender lamb shanks in red wine sauce with mushrooms, garlic and bacon.
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COOK. STORE. SAVE.
Clever storage: Any leftover lamb shanks bourguignon can be cooled and stored in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over medium-low heat before serving. Freeze the cooled lamb shank stew in an airtight container for up to 3 months. Thaw in the fridge overnight, then reheat as above.
As a main course for a winter dinner party, or a ‘just because’ weekend meal treat, this hearty lamb shank bourguignon recipe is a winner. However you serve it, bringing the rich and decadent flavours of France to the dinner table is a whole lot easier than it sounds.
Bourguignon is a French dish with roots in Burgundy. The beef version is also known as beef Burgundy or, more authentically, ‘bœuf à la Bourguignonne’ and denotes both the region and the wine that is used in the dish. While beef is traditional, lamb performs perfectly in the starring role as well. As the name suggests, red wine is the hero – but if you don’t have a true burgundy on hand, any dry red wine such as cabernet sauvignon, a merlot, pinot noir or shiraz can be used. If you wish to omit the wine, you can increase the amount of stock used instead.
Shanks are from the bottom section of the lamb’s leg, just below the knee. Lamb shanks can be used whole, or ‘French trimmed’ where a small part of the meat towards the end of the shank bone is cut away to expose the bone and give the shank a neater appearance. Shanks are also an economical cut of meat, so they help make a deliciously satisfying meal more affordable. Shanks require long, slow cooking to tenderise the gelatinous sinews and release the marrow from the bone. The end result is lusciously tender and richly flavoured meat that falls away from the bone. This cooking process helps to thicken the sauce when cooked in wine or stock. Another great thing about lamb shanks is that they’re almost impossible to overcook – great news for those with little time to keep an eye on the clock!
When it comes to casseroles, especially ones as rich and velvety as bourguignon, you’re bound to be left with saucy gravy. Don’t let it go to waste – whip up a batch of perfect mashed potato or some creamy polenta to soak it up. Or stick with the French theme and serve your lamb bourguignon with a crusty baguette – try this garlic baguette with brie for something truly luscious. Pasta tossed with a little butter, ragu-style, works well. For some green accompaniments, serve steamed broccolini, asparagus or Brussels sprouts on the side.
Lamb shanks are a budget-friendly, versatile cut that are always worth celebrating. Try them in lamb shank ragu with pappardelle, lamb shank shepherd’s pie, or for an Asian flavour, these slow cooker mongolian lamb shanks.