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


  • 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


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.



  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. 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.

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