Sort ingredients
andybisc
QR Code
Listen
Pdf
Heat olive oil in a pan over medium heat, then add shallots and garlic. Sauté until softened and fragrant.
Deglaze with red wine – Pour in the red wine and let it simmer until reduced by half.
Add lamb stock – Stir in the lamb stock and bring to a gentle simmer.
Add rosemary and thyme sprigs for extra depth of flavor.
Enhance with seasonings – Mix in balsamic vinegar, salt, and pepper.
Reduce the sauce – Let it simmer until thickened, stirring occasionally.
Strain for smoothness – Remove herbs and strain the sauce for a silky texture.
Finish with butter – Whisk in cold butter for a glossy, rich finish.