French Lamb Shank Bourguignon

French Lamb Shank Bourguignon

Lamb shanks are a tough cut of meat, yet very forgiving, so they do need to be cooked slowly. Herbs de Provence give this particular dish an amazingly tasty flavour. I use herbs de Provence in a number of dishes, and nothing quite compares with this combination of herbs. If you can, make yourself a mixture of these herbs to use when needed, and you will be surprised how often you will use them once you discover the flavour they produce. For those who missed the edition where I gave out the recipe for herbs de Provence, I will include it at the end of this recipe.



  • 4 lamb shanks
  • 2 tblsp olive oil
  • 3 or 4 rashers of bacon, diced roughly
  • 200 gr button mushrooms (sliced are fine to use)
  • 2 cloves crushed garlic
  • 3 tblsp plain flour
  • 8 small brown shallots (can be left whole)
  • 300 ml liquid stock (I used vegetable stock)
  • 400 ml red wine
  • 1 tblsp tomato paste
  • 1 tsp herbs de Provence
  • 5 sprigs of thyme
  • 2 bay leaves
  • Salt and pepper to taste

Herbs de Provence:

  • 4 tblsp dried thyme
  • 3 tblsp dried oregano
  • 3 tblsp dried savory
  • 3 tblsp dried parsley
  • 2 tblsp dried rosemary
  • 2 tblsp dried marjoram
French Lamb Shank Bourguignon
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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