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Slow-Cooked Lamb Bourguignon
Tender slow-cooked lamb shanks served with mushrooms, carrots and pearl onions in a deep bourguignon sauce.
Slow-Cooked Lamb Bourguignon with Root Vegetables
This slow-cooked lamb bourguignon places a tender lamb shank over mushrooms, carrots and pearl onions in a rich, velvety sauce. Rosemary provides a simple aromatic garnish for a warming premium meal.
AVO butchers’ sauces, dry rubs and sous vide ingredients make it easier to produce consistent slow-cooked dishes. They build flavour while helping the lamb retain tenderness through cooking and reheating.
- Rich, Savoury, Warming
- Lamb
- Oven
- Steamed greens & buttery mash
- Autumn/Winter
Ingredients
- AVO Bourguignon Sauce
- AVO Winter Rub – 3%
- AVO Sous Vide Binder – 3%
- Lamb shanks
- Mushrooms
- Carrots, pre-steamed or tinned
- Pearl silverskin onions
Shop the Ingredients
- Rich, Savoury, Warming
AVO Bourguignon Sauce provides a rich, velvety casserole base. Winter Rub and Sous Vide Binder add seasoning and support tenderness in slow-cooked lamb preparations.
Method
- Coat the lamb shanks with AVO Sous Vide Binder and AVO Winter Rub, then place them in a sous vide cooking bag.
- Steam for 5 hours at 90°C on 100% steam. Once cooked, cool quickly using a blast chiller or ice bath.
- Combine the mushrooms, carrots and pearl silverskin onions in a bowl and add AVO Bourguignon Sauce.
- Spoon the vegetable mixture into the bottom of a tray and place the cooked lamb shank on top.
- Pour additional AVO Bourguignon Sauce over the lamb shank and garnish with a sprig of rosemary.
- For allergen information, please refer to the relevant product specification, which can be found on our product pages.
Shop the Ingredients
- Rich, Savoury, Warming
AVO Bourguignon Sauce provides a rich, velvety casserole base. Winter Rub and Sous Vide Binder add seasoning and support tenderness in slow-cooked lamb preparations.
From the Kitchen
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