Bordeaux Braised Lamb Recipe

Ingredients : Serves 6-8

1.5 kg/3 lb leg of lamb, boned

300 ml/0.5 pt/1.25 cups red wine

30 ml/2 tbsp oil
100 g/4 oz button mushrooms

1 onion, chopped
1 garlic clove, chopped
2 carrots, sliced
15 ml/1 tbsp plain (all-purpose) flour

150 ml/0.25 pt Chicken Stock
1 bouquet garni sachet
Salt and freshly ground black pepper

Method :

Marinate the lamb in the wine overnight. Remove the meat from the marinade, reserving the marinade. Drain the meat and pat dry with kitchen paper (paper towels). Heat the oil and fry (saute) the meat until browned, then transfer it to a casserole dish (Dutch oven) and cover with the uncooked mushrooms. Fry the onion, garlic and carrots until just browned, then add the flour and cook for 1 minute. Stir in the stock and 150 ml/0.25 pt of the wine marinade, bring to the boil, then pour into the casserole, add the bouquet garni and season to taste. Cover and cook in a preheated oven at 150°C/ 300°F/gas mark 2 for 2.5 hours. Remove the bouquet garni before serving.