Lamb shank bourguignon | Aussie Beef & Lamb | Malaysia
Chef Renee Scharoff likes to serve this fragrant lamb with creamy whipped potatoes and a garnish of fresh chopped thyme leaves.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aussiebeefandlamb.my.
Ingredients
- 4 medium to large, trimmed Australian lamb shanks
- 2 tablespoons olive oil
- 10 ounces diced applewood-smoked bacon
- Kosher salt as needed
- Fresh ground pepper as needed
- 3 chopped yellow onions
- 3 bias-cut carrots
- 8 cloves chopped garlic
- 3 tablespoons tomato paste
- One 750-ml bottle of good dry wine, such as Pinot Noir
- 1 bouquet fresh thyme and rosemary
- 1 quart beef stock
- 8 ounces baby bella mushrooms, sliced with stems discarded
- 4 tablespoons butter, softened
- 3 tablespoons all-purpose flour
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