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Lamb Burgundy

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  Bacon 1⁄2 Pound, cut in 1-inch pieces
  Boneless lamb shoulder 3 Pound, cut in 1-inch cubes (Lean)
  Sifted all purpose flour 1⁄2 Cup (8 tbs)
  Dry red wine 2 Cup (32 tbs)
  Condensed beef broth 10 1⁄2 Ounce
  Water 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), crushed
  Salt 3 Teaspoon
  Parsley 1 Tablespoon
  Thyme 1 Teaspoon
  Bay leaf 1
  Carrots 1 Pound
  Butter/Margarine 2 Tablespoon
  Basil 1 Teaspoon, crumbled
  Frozen peas 20 Ounce (Thawed Slightly)
  Skillet onions 2
  Mushroom 1 Cup (16 tbs)

1 Place bacon in a small saucepan; add water to cover.
Heat to boiling; remove from heat; let stand 3 minutes.
Drain well on paper toweling.
2 Saute bacon until crisp in a Dutch oven; remove with a slotted spoon and set aside for Step 9
3 Brown lamb, part at a time, in bacon drippings in Dutch oven; return all meat.
Sprinkle flour over top; stir to coat meat evenly.
Cook, stirring constantly, 2 minutes, or just until flour browns lightly.
4 Stir in wine, beef broth, 1 1/4 cups water, garlic and 2 teaspoons of the salt; cook, stirring con-stantly, until sauce thickens and boils 1 minute; remove from heat.
5 Tie parsley, thyme and bay leaf in a small piece of cheesecloth; add to Dutch oven, push-ing down into liquid; cover.
6 Bake in moderate oven (350°), stirring several times, 1 1/2 hours, or until lamb is tender.
7 While lamb cooks, pare carrots; slice thin diagonally.
Combine with butter or margarine, remaining 1 teaspoon salt, basil and 1/2 cup water in an 8-cup baking dish; cover.
8 Bake in moderate oven (350°) 30 minutes.
Stir in peas; cover again.
Bake 30 minutes longer, or until carrots are tender.
9 Stir uacon, SKILLET ONIONS and MUSHROOMS SAUTE into lamb mixture.
Spoon into a serving dish; spoon'part of the carrots and peas around edge.
Garnish with fluted mushrooms and serve with remaining carrots and peas.
SKILLET ONIONS—Peel 2 pounds small white onions.
Combine with 3 tablespoons butter or margarine in a large frying pan; heat slowly, stirring several times, 10 minutes, or just until onions are lightly browned.
Stir in 1 envelope instant chicken broth or 1 chicken-bouillon cube and 1/2 cup water; heat to boiling; cover.
Simmer 45 minutes, or just until onions are tender.
MUSHROOMS SAUTE—Lightly wash 1 pound medium-size fresh mushrooms; trim stem ends.
To make the fancy fluted ones for garnish: Re-move stems from 4 mushrooms, then cut a small triangle in center of each cap with a sharp-tip knife.
Starting at these marks, make 8 evenly spaced curved cuts in each, about 1/8 inch deep, to outside edge.
Make a second curved cut just behind each line, slanting knife in slightly; lift out the narrow strips.
Slice remaining whole mushrooms and stems.
Melt 2 tablespoons but-ter or margarine in a medium-size frying pan; add fluted mushrooms; saute 2 to 3 minutes, or until tender; remove from pan.
Stir in sliced mushrooms and saute, stirring several times, just until tender.

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Lamb Burgundy Recipe