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How to make Lamb shank bourguignon

Yield = 4
Prep time: 0:20
Cook time: 2:15
Total time: 2:35

Ingredients

  • 1 tablespoon olive oil
  • 4 Coles Australian Lamb Shanks
  • 2 tablespoons 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 tablespoon tomato paste
  • 2 dried bay leaves
  • 4 thyme sprigs
  • Thyme sprigs, extra, to serve

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.