Lamb & shallot gravy

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
Cook:45 mins

Easy

Nutrition per serving

kcal 148
fat 11g
saturates 5g
carbs 5g
sugars 2g
fibre 0.5g
protein 4g
salt 0.3g

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

Tip

For the best results

Fresh lamb stock helps take this gravy to the next level, but if you can’t get hold of it, you can use fresh chicken stock instead.

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.