Wineshark Recipe - 36. Lamb Bourguignon

Ingredients:

• Rump of lamb - 2 lb
• Whole shallot - 2 oz
• Mushrooms - 3 pieces
• Tomato paste - 1 tbsp
• Stock - 1 lb 8 oz
• Red wine - 4 oz
• Carrot wedges - 5 oz
• White thickened - 1/4 oz
• Salt - 1 tsp
• Black pepper - 1/4 tsp
• Butter - 1/2 oz

First cut the rump of lamb into cubes, marinate with salt and black pepper for a while, then pan fry for a short while so both sides turn brown. Add the tomato paste and stock, when it is heated up then add red wine, carrot, shallot and mushroom to braise for 1.5 hour.

Then add white thickened, and other seasonings.