Slow Cooked Lamb in Red Wine with Garlic Toast | French Cooking

Forget everything you know about classic Beef Bourguignon! Today, we’re testing a legendary Provencal alternative from Chef Roger Vergé: slow-cooked Lamb Stew sealed inside a stockpot using a traditional dough rim.

By trapping the steam and slow-braising a leg of lamb with red wine, pork belly, tomatoes, and aromatics for three hours, you get insanely tender meat with zero fuss. Served with Chef Vergé’s signature blanched garlic toast, this true one-pot French recipe is perfect for dinner parties—especially since it tastes even better the next day!

Watch as we crack open the dough seal, test the results, and share key adjustments (like swapping leg of lamb for lamb shoulder) to get the absolute best flavor.

INGREDIENTS LIST

For the Lamb Marinade & Stew:
1 kg (2.2 lbs) Leg of Lamb (cut into large 100g chunks)
100g–200g Smoked Bacon / Lardons
1 Pork Rind (blanched)
1 Onion (chopped)
1 Tomato (chopped)
5–6 Garlic Cloves
¾ bottle Red Wine (a strong variety like Shiraz)
300 ml Beef Stock
½ tbsp Coarse Black Pepper (no added salt needed initially)
Bouquet Garni: Parsley, thyme, bay leaf, celery, piece of leek, and a strip of orange peel tied together
For the Dough Seal (Luting):
200g All-Purpose Flour
100g Water
For the Signature Garlic Toast:
French Bread / Baguette slices
5–6 Garlic Cloves (blanched twice to soften sharpness)
Olive Oil
Salt

Timestamps

0:00 – Introduction: Chef Roger Vergé’s Lamb Stew
0:50 – Ingredients Overview & Prep
1:49 – Assembling the Wine & Tomato Marinade
3:26 – Blanching the Pork Rind & Preparing Garlic
4:28 – Making the Signature Garlic Toast Spread
6:00 – Adding Stock & Preheating the Oven
7:12 – Making the Dough Seal & Locking the Pot
8:45 – Baking & Preparing the Toast
10:15 – The Big Reveal: Cracking Open the Dough Seal!
11:40 – Plating & Taste Test
13:00 – Final Verdict & Recommended Recipe Tweaks

#FrenchCooking #LambStew #BoeufBourguignon #ChefRecipe #SlowCooked #FrenchCuisine #OnePotMeal #ComfortFood #CookingTutorial #DinnerIdeas #Foodie #CookingAtHome

Disclaimer: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!

🛒 Check our cookware and book store on amazon 🛒
https://amzn.to/2sQZd9z.

🍳 MY FAVOURITE COOKWARE 🍳
Cast Iron Pan: https://amzn.to/343Pvn4
My favourite Mauviel Pan: https://amzn.to/2RHSACP
Starter Cookware Set (tri-ply clad): https://amzn.to/2DWJD2a
Nonstick Pan: https://amzn.to/2VW02OF
Cast Iron Enameled French (Staub): https://amzn.to/302BvXi
All-round Cutting Board (polypropylene): https://amzn.to/2POc0Ei
Heavy Duty Cutting Board (wood): https://amzn.to/2H4J5ZR
Essential Utensil Set: https://amzn.to/2Y3eIc2
Kitchen Scales (Imperial & Metric): https://amzn.to/2Vj0Flx
Measuring Cups Set: https://amzn.to/2ViYkqT

🔪 GREAT VALUE FOR MONEY KNIVES SETS 🔪
Forged Knife Set (Mercer Culinary): https://amzn.to/2WuDZvs
Fibrox Knife Set (Victorinox): https://amzn.to/2DRrbaV

📓 MY GO TO CULINARY GUIDES 📓
Escoffier culinary guide (English): https://amzn.to/2PP8ZUr
Larousse gastronomique: https://amzn.to/2H4HWBK
Le repertoire de la cuisine (English): https://amzn.to/2H3TKE5
World atlas of wine: https://amzn.to/2VLiB84

SUPPORT US ON PATREON ❤️
Your support helps us keep creating these free video lessons for everyone to enjoy.
► https://www.patreon.com/frenchcookingacademy

STAY IN TOUCH ✉️
Instagram: https://www.instagram.com/french_cooking_academy
Facebook: https://www.facebook.com/FrenchCookingAcademy
We love hearing from you! If you have any questions about this recipe, please leave them in the comments below.

ABOUT THE FRENCH COOKING ACADEMY 👨‍🍳
We believe that the joys of French cuisine should be accessible to everyone. Our channel is dedicated to teaching classic recipes and foundational techniques in a clear and approachable way, so you can create restaurant-quality meals for your friends and family. Subscribe and join us on this delicious journey!

Share on: