Name: Burgundy Lamb
Ingredients: 3 pounds lamb shoulder, (bone-in); 2 tablespoons olive oil; 2 large carrots, (sliced); 2 medium onions, (sliced); 17 ounces Burgundy wine; 1 bay leaf; 1 teaspoon dried thyme ((or one bunch fresh thyme)); 1 tablespoon tomato paste; 2 cloves garlic, (crushed); 1 pint chicken stock; 1 pound haricot beans, (pre-cooked); salt and pepper, (to taste)

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The shoulder of lamb falls off the bone after cooking in red wine sauce for two hours.

It was over a decade ago that I first heard about the meals Russell Hone would make at the home in western Burgundy he shared with his wife, Burgundy exporter Becky Wasserman. Over the years since, that report has been echoed so often, and so vividly, by those who have had the good fortune to visit his kitchen that he was the obvious first choice when our team set about thinking of whom we might approach for a home cook–friendly recipe to pair with Burgundy. Happily, Russell was game to contribute a recipe, and editor Alissa Bica tested it out for the magazine, to great success. We share with you below Russell Hone’s recipe for Shoulder of Lamb with Haricots. Bon appétit! —Susannah Smith

Ingredients

Shoulder of Lamb with Haricots

Serves 4-6 people

3 pounds lamb shoulder, bone-in
2 tablespoons olive oil
2 large carrots, sliced
2 medium onions, sliced
17 ounces Burgundy wine
1 bay leaf
1 teaspoon dried thyme (or one bunch fresh thyme)
1 tablespoon tomato paste
2 cloves garlic, crushed
1 pint chicken stock
1 pound haricot beans, pre-cooked
salt and pepper, to taste

Instructions

Pre-heat oven to 350° F. Add olive oil to an 8 quart sauté pan or dutch oven over high heat. Salt and pepper lamb and sauté for ten minutes, browning all sides. Remove lamb and place on a plate or dish.
Add the sliced carrots and onions to the pan, stirring constantly. Once browned (about 8 minutes), remove from pan and put aside in a dish.
Deglaze the pan with wine and reduce by half.
Mix chicken stock, crushed garlic, tomato paste, bay leaf and thyme into sauce. Add lamb and vegetables.
Cover the pot and place in the oven. Roast for about 2 hours, checking from time to time. At two hours, add the beans and cook for an additional thirty minutes.
*If using dried beans cover in water without salt and cook for about 45-60 minutes until soft.
To serve, carve the lamb and arrange with beans and vegetables. Spoon over with sauce.