Kitchen Coquetry: Bourguignon d’Agneau (Lamb Bourguignon)
February 9, 2010
Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them.
More white, more chill, more raw drafts, more winter light—with that sometimes dreaded V Day staring you down—all serve to page this comfy stew. So, please don’t lamely bring home those insipid red roses or banal boxed bonbons on Sunday. Instead, usher to the table a bodacious, succulent soul meant to warm your cockles. Peasant fare gone haute cuisine? Doubtful, but that does nothing to diminish the luscious carnality, even nobility, of this dish.
Never forget that careful kitchen caresses often reap sensual rewards.
Bourgogne (Burgundy), a région encompassing the départements of Côte-d’Or, Saône-et-Loire, Nièvre, and Yonne, is a diverse historic region in east central France—a mere 1 hour 20 minutes due southeast of Paris by TGV rail.
The Burgundians were a Scandinavian people whose original homeland lay on the southern shores of the Baltic Sea, where the island of Bornholm (Burgundarholm in the Middle Ages) still bears their name. During the 1st century, they migrated westward to the borders of the Roman Empire. There they established a powerful kingdom, which by the early 5th century extended to the west bank of the Rhine River and later centered on Sapaudia (Savoy) near Lake Geneva. The history of Burgundy is rather complicated, convoluted, even twisted at times. So, I will endeavor to address it in segments in later posts.
BOURGUIGNON D’AGNEAU (LAMB BOURGUIGNON)
1/2 lb thick bacon, cut into lardons (1/4″ x 1″)
1 T extra virgin olive oil
3 lbs lamb shoulder, cut into 2″ cubes, patted dry
2 medium carrots, peeled and thickly sliced
2 parsnips, peeled and thickly sliced
1 medium yellow onion, peeled and thickly sliced
Sea salt and freshly ground pepper
2-3 T all purpose flour
3 C dry red wine, such as a Côtes du Rhône or Pinot Noir
3 C beef stock
1 T tomato paste
3 plump, fresh garlic cloves, peeled and mashed
2 sprigs thyme
1 bay leaf, crumbled
24 smaller white pearl onions
2 T butter
1 1/2 T extra virgin olive oil
1/2 C beef stock
Bouquet garni (parsley sprig, bay leaf, thyme sprigs, tied in cheesecloth)
1 lb crimini mushrooms, quartered
2 T unsalted butter
1 T extra virgin olive oil
Freshly parsley leaves, chopped (for garnish)
Preheat oven to 450 F
Simmer lardons for 10 minutes in water, then drain and dry on paper towels. Sauté lardons in olive oil in a heavy large Dutch oven over low medium heat to lightly brown and crisp, about 2-3 minutes. Remove to a large side dish with a slotted spoon.
Heat lardon fat in same Dutch oven over medium high heat. Add lamb, well spaced, and sauté until nicely browned on all sides. Place the browned lamb in the dish with the lardons. Add the sliced carrots, parsnips and onions to the same pot and brown, then pour out excess fat.
Return the lamb and lardons with the carrots, parsnips and onions to the pot and season with salt and pepper. Then sprinkle with flour and toss again to coat the contents lightly. Set casserole uncovered in middle of preheated oven for 8 minutes, tossing once or twice.
Transfer Dutch oven to stove top and reduce oven heat to 325 F.
Stir in wine and enough stock to barely cover the meat and vegetables. Add the tomato paste, garlic, thyme and bay leaf. Bring to a kind simmer on the stove top. Cover Dutch oven and set in lower third of oven. Again, bring to a gentle simmer until fork pierces meat easily, about 3-4 hours. While the lamb is cooking, prepare the onions and mushrooms.
In a deep heavy skillet, heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible, remaining careful not to break the skins.
Add the stock, bouquet garni, and salt and pepper to taste. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove bouquet garni and set onions aside.
Carefully wipe out skillet with paper towels and heat remaining oil and butter over medium high heat. Once butter has begun to bubble but not brown, add mushrooms. Toss until they brown lightly, about 4-5 minutes and then remove from heat.
When the meat is tender, pour the contents of the pot into a sieve set over a saucepan in order to make a sauce. Wash out the Dutch oven and return the lamb and lardons, strewing the cooked onions and mushrooms on top.
Meanwhile, skim fat off sauce in saucepan, and then simmer sauce for a couple of minutes, skimming off additional fat until reduced enough to coat a spoon. If too thin, boil it down rapidly. If too thick, whisk in a few tablespoons stock. Taste and if necessary, correct seasoning with salt and pepper.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, tossing and basting the meat and vegetables with the sauce several times.
Serve with artisanal noodles or potatoes, topped with parsley.
Pourboire: Please do not forget Julia Child’s mantra about browning —
(1) The meat should be thoroughly dried
(2) The oil in the pan should be quite hot
(3) Do not crowd the meat in the pan