This easy Lamb Bourguignon recipe is the BEST way to cook lamb shoulder. Braise it low and slow in the oven with vegetables, herbs, and plenty of red wine!
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Easy Lamb Bourguignon

This easy Lamb Bourguignon recipe is the BEST way to cook lamb shoulder. Braise it low and slow in the oven with vegetables, herbs, and plenty of red wine!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 12 servings
Calories 484kcal
Author Meggan Hill

Ingredients

For the Lamb Bourguignon:

  • 1 (3 to 4 pound) boneless Lamb shoulder
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 slices bacon
  • 2 cloves garlic minced
  • 1 (750 ml) bottle dry red wine such as Syrah
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 sprig fresh thyme or 1/2 teaspoon dried
  • 8 ounces baby carrots or 4 to 5 large carrots peeled and coarsely chopped
  • 8 ounces white button mushrooms or wild mushrooms halved or sliced
  • 1 onion coarsely chopped
  • 12 Flatout Foldits for serving
  • Watercress for serving

For the Lemon Ricotta Spread:

  • 1/2 cup ricotta cheese
  • 1 - 2 tablespoons fresh lemon juice
  • 1 tablespoon freshly parsley monced
  • Salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 300ºF. Sprinkle lamb shoulder liberally with salt and freshly ground pepper on all sides.
  • Heat olive oil in Dutch oven until shimmering. Add lamb and cook until browned on one side, about 5 minutes. Flip lamb and continue cooking until the other side is brown, about 10 minutes total.
  • Transfer lamb to a plate. Add bacon to the pot and cook until crisp, about 5 minutes. Transfer to plate with lamb.
  • Stir in the garlic until fragrant, about 30 seconds. Pour in wine and stir, scraping up any browned bits from the bottom of the pot.
  • Add beef broth, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to boil; reduce heat to medium-high and cook uncovered until sauce has reduced, about 10 minutes.
  • Return lamb and bacon to pot. Add carrots, mushrooms, and onion. Cover and bake for 3 and 1/2 hours, turning lamb in pot every 30 minutes.
  • Transfer lamb to a large bowl and shred with two forks. Serve or discard cooking vegetables.
  • To make the Lemon Ricotta spread, combine ricotta cheese, lemon juice, and parsley in a small bowl. Whisk until smooth and season to taste with salt and pepper.
  • To assemble the sandwiches, spread each Foldit with 1 tablespoon Lemon Ricotta spread. Top with plenty of shredded lamb and garnish with watercress.
  • To make ahead: Cover and refrigerate overnight. Reheat in a slow cooker on HIGH for 3 to 4 hours or in a pot on the stove for 15 to 20 minutes, stirring frequently.

Notes

Adapted from my Easy Beef Bourguignon recipe which is Adapted from Ina Garten's Filet of Beef Bourguignon in The Barefoot Contessa Cookbook.

Nutrition

Calories: 484kcal