Lamb & shallot gravy
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6-8
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- 2 tbsp butter
- 1 tbsp olive oil
- 4 shallotspeeled and halved
- 1 small carrotroughly chopped
- 1 celery stickroughly chopped
- 1½ tbsp plain flour
- 150ml dry white wine
- 2 rosemarysprigs
- 1 bay leaf
- 1l fresh lamb stock
- 2 tbsp Worcestershire sauce
Nutrition: Per serving (8)
- kcal148
- fat11g
- saturates5g
- carbs5g
- sugars2g
- fibre0.5g
- protein4g
- salt0.3g
Method
step 1
Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 mins, or until deep golden brown. Tip in the flour and cook, stirring, for 1 min. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 mins, uncovered.
step 2
Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 mins. Will keep frozen for three months.
