Food, recipes and more

By Chef Chandan Prajapati

Lamb Bourguignonne


Bourguignonne sauce is a derivative of demi glaze. The basic ingredients are shallots, mushroom, thyme, demi glaze and red wine.


Lamb pieces (with bone or boneless) – 500 gm. ( I have used lamb pieces with bone)

Salt to taste

Black peppercorn crushed – to taste

Cooking Oil – 4 tbsp

Butter – 2 tbsp

Bay leaf – 1 each

Garlic chopped – 1 tsp

Celery chopped – 1 tsp

Leak chopped – 1 tsp

Onion chopped – 1 tbsp

Thyme sprig – 2

Red wine - 2 tbsp ( use Burgundy red wine if available)

Shallots – 8 to 10 each

Carrot slices - 1 medium sized carrot

Mushroom button – 8 – 10 cut into halves

Demi Glaze – 150 ml or if you are using brown stock then use 200ml of it

Parsley chopped – 1 tsp


Marinate the lamb pieces with salt and pepper. Put 2 tbsp. of oil in a pan. Heat the oil and sear the lamb for 2 minutes on medium heat. Remove the lamb pieces and keep aside for further cooking. Searing is a method of cooking by which the meats are browned on all sides to seal the meat so that the juice does not escape.

Now heat a clean pan.  Add 2 tbsp. of oil. Add butter and let it melt. Add bay leaf and chopped garlic, onion, celery and leek. Sauté on medium heat for 2 to 3 minutes till the onions start to change color. Add shallots and carrot slices. Add the thyme sprig. You can remove the bay leaf and thyme sprig once the dish is ready. Add red wine. Cook for 2 minutes more till the wine is half reduced. Add the seared lamb pieces. Add salt and pepper. Add the demi glaze. Cook on low heat till the lamb is tender. Add little water if the sauce is too thick. Add the mushroom and cook for 2 minute more.

Serve hot garnished with chopped parsley and a fresh thyme sprig.


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