Saffron Braised Lamb Bourguignon

I had the best sleep after eating this

Recipe

Total Time: 4.5 hours

Cook Time 30 minutes Feeds 4-6 People

Ingredients

• 2-3 pounds of Lamb Leg cut into 1-inch pieces (beef is fine too, I get it Lamb is hard to find)

• 2 Medium Carrots 1 inch diced

• 2-3 onions sliced into thin half moons 

• 4 oz or 3 tbsp of tomato paste

• 3 tbsp of AP flour

• 2 cups of Red Wine (don’t worry alcohol cooks off)

• 2 Bay leafs

• 1 Sprig Rosemary (optional)

• 3-5 cups of beef stock

• 1 head of garlic diced

• A pinch of Saffron (optional)

• Beef Bullion or MSG

• Green Onions or Chive for garnish

• Olive Oil

• Salt to Taste

Method

1. Add diced lamb leg into a very hot pot with some oil. Brown the pieces well, it takes about 3 minutes. Remove and put to the side

2. Add Carrots to the pan and then cook till brown. Then add onions and cook till softened about 5-10 minutes.

3. Add tomato paste and cook till caramelized about 2 minutes, then add garlic and cook for 15-30 seconds

4. Add the AP flour and make sure everything is coated. Then slowly add the wine. Then add back the lamb, and then beef stock until the lamb is covered. Add Bay leaves and rosemary wrapped in twine. Bring up to a simmer

5. Cover, put into Oven at 350 for 3 hours, and then uncovered and cook for another hour

6. Take the pot out, and then on the side, add warm water to some saffron and let steep for 1 to 2 minutes. Add to pot and mix around. Add salt and MSG to taste

7. Serve with a carb of choice (I did mashed potatoes) and green onions or chives. 

8. Eat then sleep right after