Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and ... make the béchamel (white) sauce. Melt the butter in a non ...

Season the lamb with sea salt and pepper ... Stir in the flour and cook for a minute, add the red wine and reduce by half then add the stock and Worcestershire sauce. Whisk until the flour ...

This is how I cook lamb shanks at home. The secret, I believe, is in the jus — the French word for sauce or what’s better known in New Zealand as gravy. The shanks are best enjoyed with rich ...

Add 2 quartered red onions, the carrots, 1 bulb chopped fennel, garlic, tomatoes, wine or stock and seasoning. 4. Cover tightly with a double layer of tinfoil and reduce ... pan with the sauce and ...