This stove-top slow-cooked lamb stew with tender pieces of succulent lamb braised in red wine and cognac is flavoured with carrots, onions, mushrooms, bacon and a bouquet garni.
Trim any excess fat from 800 grams lamb leg and cut into 1-inch pieces.
Place the lamb into a bowl and pour over half the 750 ml red wine and all of the 50 ml brandy. Add 10 juniper berries and 3 bay leaves and leave to marinate in the fridge for several hours.
Drain the marinade from the meat, reserving it for later.
Heat 2 tbsp sunflower oil in a large pan over medium-high heat.
Brown the drained meat and then add 4 brown onions, coarsely chopped, and 2 carrots, coarsely chopped.
Add 1 tbsp tomato puree and 1 tbsp plain flour; stirring for a few minutes until the meat and vegetables are coated and the mixture begins to thicken.
Add the reserved marinade, the rest of the bottle of wine, 250 ml lamb stock and 450 grams baby button mushrooms.
Add 1 bouquet garni, season lightly with Shetland sea salt and freshly ground black pepperand turn the heat down to low.
Simmer, with the lid on, for 1.5 to 2 hours, until the meat is tender and the sauce has thickened.
Meanwhile, cut 100 grams smoked streaky bacon into strips and fry until crispy.
Serve the lamb bourguignon with the crispy bacon, chopped spring onions and fresh parsley.