I need a sauce recipe for lamb that is French....bordelaise or burgundy or something?

Answer 1

Burgundy Wine Sauce. This is a New York chef's recipe:

INGREDIENTS
4 (20 ounce) lamb shanks
salt and pepper to taste
2 tablespoons dried parsley flakes
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon grated lemon peel
1/2 cup chopped onion
1 medium carrot, chopped
1 teaspoon olive oil
1 cup Burgundy wine or beef broth
1 teaspoon beef bouillon granules
DIRECTIONS
Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
In a small saucepan, saute the onion and carrot in oil for 3-4 minutes or until tender. Stir in wine or broth and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.
Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb.

Answer 2

Broiled Butterflied Leg of Lamb with a Rich Red Wine Sauce

2-1/2 lb. butterflied leg of lamb
1 cup dry red wine, such as Médoc
2-3 shallots, peeled and minced
2 teaspoons dried rosemary
salt and pepper
1 teaspoon cornstarch

Marinate the lamb in the wine, shallots and dried rosemary. Let stand at room temperature 30 minutes, turning once.
Preheat the broiler. Grease the broiler pan very well.
Place lamb on broiler rack, fat side up. Save the marinade, it will be used in the sauce.
Broil the lamb about 4 inches from the heating element. Broil 10 minutes on one side. Turn over, brush with the reserved marindade and broil another 10-15 minutes. The thick parts should be rare.
Put lamb on a warm platter and cover with foil.
Pour drippings into a small skillet. Skim off most of the fat. Add the marinade and bring to a boil over high heat. Season with salt and pepper.
Blend cornstarch with 1 tablespoon of water into a paste. Add the cornstarch to the marinade and cook until the sauce is thickened and smooth.
To serve:
Slice lamb and divide among dinner plates. Top with the sauce and a sprig of rosemary and serve.

Answer 3

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