Mouton à la Bourguignonne: A French Delight for Meat Lovers

This hearty and soul-warming dish showcases the essence of French countryside cuisine and is perfect for a cozy gathering or special occasion. Join us as we delve into the art of creating Mouton à la Bourguignonne, tantalizing your taste buds with its tender meat and robust flavors.

Ingredients:

• 2 pounds mutton shoulder or leg, cut into chunks
• 4 tablespoons all-purpose flour
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves of garlic, minced
• 1 bouquet garni (a bundle of herbs such as thyme, bay leaf, and parsley, tied together)
• 2 cups red wine (such as Burgundy or Pinot Noir)
• 2 cups beef or vegetable broth
• Salt and black pepper to taste
• Chopped fresh parsley (for garnish)

Instructions:

1. Prepare the mutton: Pat the mutton chunks dry with paper towels. Season them with salt and pepper. Coat the mutton with flour, shaking off any excess.
2. Cook the bacon and mutton: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside. In the same pot, heat the olive oil over medium-high heat. Add the mutton chunks in batches and brown them on all sides. Remove the mutton from the pot and set it aside.
3. Sauté the vegetables: In the same pot, add the diced onion and carrots. Sauté them until softened and lightly browned. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze with red wine: Return the mutton and bacon to the pot with the sautéed vegetables. Pour in the red wine and scrape the bottom of the pot to release any flavorful browned bits. Bring the mixture to a boil and let it simmer for a couple of minutes to allow the alcohol to evaporate.
5. Add the broth and herbs: Pour the beef or vegetable broth into the pot, along with the bouquet garni. Stir to combine all the ingredients. Bring the mixture to a simmer.
6. Simmer and braise: Reduce the heat to low and cover the pot. Let the mutton simmer and braise for approximately 2 to 2 ½ hours, or until the meat becomes tender and starts to fall apart.
7. Adjust the seasoning: Taste the sauce and adjust the seasoning with salt and black pepper as needed. Remove the bouquet garni.
8. Serve and garnish: Ladle the Mouton à la Bourguignonne into serving bowls or plates. Garnish with freshly chopped parsley for a touch of freshness and color. Serve it with crusty bread or creamy mashed potatoes to soak up the flavorful sauce.

Tips:

• If mutton is not readily available, you can substitute it with lamb shoulder or beef chunks.
• For even more flavor, marinate the mutton in red wine for a few hours or overnight before cooking.
• Make this dish a day ahead, as the flavors develop and the meat becomes even more tender when reheated.
• Mouton à la Bourguignonne pairs beautifully with a glass of red wine from the Burgundy region.