- 2 tbsp butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 shallots, peeled and halved
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 small carrot, roughly chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 celery stick, roughly chopped
- 1½ tbsp plain flour
- 150ml dry white wine
- 2 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 bay leaf
- 1l fresh lamb stock
- 2 tbsp Worcestershire sauce
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.
For the best resultsFresh 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.