Lamb Bourguignon
Tender Lamb Recipe with Mushroom and Bacon
4
Serves
35 mins
Prep Time
1 hrs 30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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High Iron
Lamb,
Casserole/Slow,
Dinner,
Ingredients
600g Quality Mark lamb shoulder
diced
3 slices of bacon
roughly chopped
1 onion
sliced
1 carrot
sliced
1 tbsp tomato puree
120g button mushrooms
halved
2 cups red wine
A pinch of salt
A pinch of black pepper
1 tsp white sugar
1 tbsp white flour
1 tbsp, chopped parsley
Method
To Braise Lamb
1
Fry the bacon in a large deep frying pan until crisp.
2
Remove from the pan.
3
Fry the onion and garlic in the bacon fat until golden brown.
4
Cut the lamb into 1 inch cubes and add to the onion with the carrot.
5
Fry for 10-15 mins until the meat is brown on all sides.
6
Return the bacon to the pan with the tomato puree, mushrooms, red wine, salt, pepper, and sugar and bring to the boil.
7
Place in a large casserole and bake in a moderate oven 180°C for 1 hr 30 mins.
8
Whisk the flour into ½ cup of water and stir into the casserole to thicken.
9
Sprinkle the parsley on top and serve.
Nutrition Information per Serving (389g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1780 (425)kJ
Protein
41.7g
Total Fat
13.4g
Saturated Fat
5.5g
Carbs
8g
Sugars
6.3g
Sodium
550mg
Iron*
3mg
* Percentage of recommended daily intake (Aust/NZ)
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