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
Prep:5 mins
Serves 6-8
2 tbsp butter1 tbsp olive oil4 shallots, peeled and halved1 small carrot, roughly chopped1 celery stick, roughly chopped1½ tbsp plain flour150ml dry white wine2 rosemary sprigs1 bay leaf1l fresh lamb stock2 tbsp Worcestershire sauce
STEP 1Heat 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 2Strain 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.
