Fricassée D'agneau Bourguignonne (Burgundy Lamb Fricassee
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 800 g cubed lamb shoulder
- 50 g lard
- 2 onions, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 1 teaspoon flour
- 200 ml lamb broth or 200 ml beef broth
- 200 ml red Burgundy wine
- 200 g oyster mushrooms or 200 g button mushrooms
- 100 g lardons, finely chopped or 100 g bacon
- 1 bouquet garni (thyme, bay leaf, parsley, sage, rosemary)
- salt
- pepper
Directions
- In a skillet with a lid, brown the lamb pieces 5 minute Add flour, onion and garlic, stir 2 to 3 minutes.
- Then moisten with the broth and wine.
- Add the bouquet garni, salt and pepper to taste.
- Cover and cook over medium heat 45 minute.
- Meanwhile, slice the mushrooms, sauté 5 minutes in a pan with the lardons.
- Add this mixture to the pan 15 minutes before the end of cooking.
- Adjust seasoning if necessary.
- Remove the bouquet garni.
- Arrange on serving platter. Serve with fresh tagliatelle.
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