LAMB AND WILD MUSHROOM BOURGUIGNON
I used to eat this with my hands. It’s my favourite.
My mother made it for me growing up.
It’s usually done with beef, chestnut mushrooms and potatoes but it’s better with lamb (Sorry Mum). When I told her I had it on the menu with lamb instead she said ‘well that isn’t bourguignon’. She ate it and agreed – It’s better.
Scotch lamb shoulder and wild mushroom bourguignon with celeriac mash
- 600g Scotch Lamb shoulder/ leg, diced, fat removed
- 120g bacon, chopped
- 1 medium onion, sliced
- 2 clove garlic crushed
- 1 medium carrot, sliced
- 1L Beef or lamb stock
- 1 tbsp tomato puree
- 120g mushrooms
- ¾ pint of red wine
- Salt and pepper
- 1 tbsp sugar
- 1 tbsp flour
- 1 tbsp parsley, chopped
- 100g wild mushrooms
- Thinly sliced bacon longways
- Whole shallots
- Fry the bacon in a large deep frying pan until crisp. Remove from the pan. Fry the onion and garlic in the bacon fat until golden brown.
- Add lamb cubes to the onion with the carrot. Fry for 10-15 mins until the meat is brown on all sides.
- Return the bacon to the pan with the tomato puree, stock, mushrooms, red wine, salt, pepper, and sugar and bring to the boil. Lower the heat and don’t let it boil again!
- Add a bouquet garni – which is an incredibly old school ‘chef’ word for thyme, rosemary, parsley and bay leaf wrapped in a string/ spring onion shoot. This gives it flavour. Remember to yank it out at the end.
- Place in a large casserole and bake in a moderate oven 350°C for 1 hr 30 mins or until the meat is tender.
- Fry bacon and whole shallots, then add wild mushrooms and sautee (high heat folks!) and use on top for garnish.
Then I’ll come to your house and eat it with my hands.