Lamb “Bourguignon”

Lamb served with Bing, the Chinese equivalent of pita/naan

For any red meat, I love the rich flavor imbued by a red wine braise. So here is a homemade lamb stew that takes inspiration from French cooking, particularly from beef Bourguignon and the mirepoix (combination of carrot, onions, and celery).

Serves 1-2 | Prep time is 15 minutes | Cook time is 1 hour

Ingredients

Lamb rack, 1 lb.

Carrot, 1 large, chopped into 1 inch cubes

Celery, 3 long sticks, chopped into 3/4 inch pieces

Medium onion, half, thinly sliced

Large tomato, 1, cut into 2 inch pieces

Olive oil, 2 tbsps.

Red Wine, 1.5 cups

Chicken stock/water, 1 cup

Cabbage, 2 cups (optional)

Bay Leaf

Smoked Paprika

Steps

1. Cut the lamb rack into 1/2inch thick slices

2. Fill a pot with just enough water to cover the lamb. Cover and cook for 15 minutes.

3. Chop and prepare other ingredients in the meantime.

4. In a French oven or large pot, heat 2 tbsps. of olive oil. Add onion, carrot, celery, tomato, and bay leaf. Stir until aromatic, for about 3-5 minutes.

5. Add the lamb, chicken stock, and wine. Cover and simmer for 20 minutes.

6. Add cabbage. Also add smoked paprika to taste, between 1-2 tsps. Cook for another 15 minutes. Serve.