| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Leftovers, Meats | 1 | Servings | |
INGREDIENTS
| 8-10 thin slices from classic roast of lamb recipe | ||
| Bones from roast of lamb recipe | ||
| 1 | c | Stock juice from the roast |
| 1 | Chopped onion | |
| 1/4 | c | Oil |
| 1 | tb | Chopped shallots |
| 1 | Minced clove garlic | |
| 1 1/2 | tb | Flour |
| 3/4 | c | Dry red wine |
| 1/2 | ts | Salt |
| 1/4 | ts | Thyme |
| 1/4 | ts | Coarsely cracked peppercorns |
| 1 | ts | Chopped parsley |
| 1 | Bay leaf | |
| Triangles of bread optional |
INSTRUCTIONS
In a heavy bottomed saucepan, cook onions in hot oil until golden brown. Add shallots, garlic and flour. Cook, stirring constantly, until thickened and flour turns a deep rich brown. Add red wine and stock, salt, pepper, herbs and lamb bones. Cook, stirring, until flour mixture is blended with liquids. Turn down heat and simmer for one hour. Arrange lamb slices in an attractive heat proof serving dish and strain sauce over. Set in a slow oven at 300 degrees for 10 minutes to heat lamb slices through. Serve immediately. If desired, garnish with triangles of bread sauteed in butter.
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