Lamb & shallot gravy

condiment gravy lamb shallot sunday lunch sunday roast

N/A

Serves 6-8

Source

Ingredients

2 tbsp butter

1 tbsp olive oil

4 shallots , peeled and halved

1 small carrot , roughly chopped

1 celery stick , roughly chopped

1½ tbsp plain flour

150ml dry white wine

2 rosemary sprigs

1 bay leaf

1l fresh lamb stock

2 tbsp Worcestershire sauce

Method

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.

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.