Lamb & shallot gravy

• butter↗2 tbsp tbsp
• olive oil↗1 tbsp tbsp
• shallots↗4

  peeled and halved

• small carrot↗1

  roughly chopped

• celery stick↗1

  roughly chopped

• plain flour↗1½ tbsp tbsp
• dry white wine↗150ml ml
• rosemary↗2

  sprigs

• bay leaf↗1
• fresh lamb stock↗1l l
• Worcestershire sauce↗2 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.