LAMB & SHALLOT GRAVY

Lamb & shallot gravy image

Make this lamb and shallot gravy ahead of time and freeze for up to three months, so your gravy won't be left to the last minute. It's divine with roast lamb

Provided by Esther Clark

Categories Condiment

Time 50m

Yield Serves 6-8

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 148 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium