This is a rather extravagant recipe, as it uses a whole bottle of red wine! But it will make your lamb dish absolutely delicious, so treat yourself for a special occasion. This sauce doesn't need an expensive wine, but use something you wouldn't mind drinking.

Ingredients

• 1 bottle red wine, such as Cabernet Sauvignon
• 3 shallots, chopped
• 1 sprig fresh rosemary
• 1 12-ounce can beef broth
• 2 teaspoons ThickenThin not/Starch thickener
• 1 tablespoon unsalted butter at room temperature

   

Directions

Makes approximately 1 cup sauce

1. Pour red wine into a 3-quart saucepan. Add shallots and cook over medium heat until reduced to about 1/2 cup. This will take about 30 minutes, but watch carefully towards the end that the wine doesn't reduce to nothing.

2. Add the rosemary and the beef broth. Continue to reduce until 1 cup of sauce remains. Strain into a clean saucepan.

3. Stir in the ThickenThin not/Starch thickener. Off the heat whisk in the butter and serve immediately.

Nutrition

Nutrition: The entire sauce recipe (as calculated by Mastercook) contains 830 calories; 16g fat, 33g carb of which 5g is fiber, and 19g protein. It is enough sauce for at 4-8 people.