Fricassée D'agneau Bourguignonne (Burgundy Lamb Fricassee
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- 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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RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>