- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
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.
- Serves4
- Cook time2 hour 15 minutes
- Prep time20 minutes
Ingredients
- 1 tbs olive oil
- 4 Coles Australian Lamb Shanks
- 2 tbs plain flour
- 4 bacon rashers, coarsely chopped
- 12 small brown shallots, peeled
- 200g button or halved cup mushrooms
- 2 garlic cloves, crushed
- 1 cup (250ml) beef stock
- 2 cups (500ml) dry red wine (or use extra beef stock)
- 1 tbs tomato paste
- 2 dried bay leaves
- 4 thyme sprigs
- Thyme sprigs, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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 mins or until browned. Transfer to a plate.Step 2
Add the bacon to the pan and cook, stirring occasionally, for 4 mins or until golden brown. Transfer to a bowl. Add shallots and mushrooms to the pan. Cook, stirring, for 2-3 mins or until golden. Add garlic and cook for 1 min.Step 3
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.Step 4
Sprinkle the lamb with extra thyme.
Recipe tip
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.
Lamb shanks in red wine recipe
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.
Why and how to cook lamb shanks with red wine
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!
What to serve with red wine lamb shanks
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.
Love this recipe?
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.
