White Wine Lamb Pan Gravy Recipes

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LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY



Lamb Shank Braised in White Wine with Rosemary image

Wonderfully tender, these lamb shanks are melt in your mouth juicy.

Provided by Misty Noriega

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
4 lamb shanks
5 cloves garlic, sliced
1 small onion, chopped
2 teaspoons chopped fresh rosemary, plus sprigs for garnish
1 pinch salt and freshly ground black pepper
1 cup dry white wine

Steps:

  • In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
  • Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 4.6 g, Cholesterol 89.4 mg, Fat 21.5 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 6 g, Sodium 69.3 mg, Sugar 1.4 g

WHITE WINE GRAVY



White Wine Gravy image

Lump-free gravy doesn't have to be hard to make. Amanda Haas teaches you how to get velvety results using the pan drippings from her Classic Roast Turkey.

Provided by Food Network

Categories     condiment

Time 20m

Yield 8 servings

Number Of Ingredients 8

Pan drippings from Classic Roast Turkey, see Classic Roast Turkey recipe
1/2 cup finely chopped shallots
2 cups dry white wine
2 cups chicken or turkey stock, more or less as needed (see Step 2)
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • While the turkey rests on the cutting board, make the gravy: Use a fine-mesh strainer to strain the pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator. After all the fat rises to the top, ladle the fat into a bowl and reserve. You should be left with about 1 cup of jus. Place the roasting pan across two burners over medium-low heat. Add the shallots and 2 tablespoons of the reserved turkey fat; sauté until the shallots are soft, 2 minutes.
  • Add the wine and stir, scraping up the fond from the bottom of the pan. Bring to a simmer; continue scraping and simmering until the mixture has reduced to about a cup, 3-5 minutes. Once the wine mixture has reduced to 1 cup, add the reserved jus and enough turkey or chicken stock to bring the total amount of liquid to 4 cups; stir to combine. Strain the liquid through a fine-mesh strainer set over a medium bowl; discard solids. Wipe out any remaining solids in the pan.
  • Make a roux: In the roasting pan, melt the butter over medium-low heat. When melted, sprinkle in the flour and whisk it into the butter until the flour is completely incorporated and no longer raw, 1-2 minutes. When the flour begins to bubble, ladle in a small amount of the jus mixture at a time, around ½ cup per addition, whisking continuously. When the mixture looks like a paste, turn the heat to medium, and continue adding more liquid, a ladle or two at a time, and whisking. Small additions of liquid and continuous whisking are the keys to smooth gravy. Repeat the process until all the liquid has been incorporated and the gravy is thick, smooth, and velvety. (Tip: If gravy has any lumps at the end, pour it through a fine-mesh strainer to remove them.) Season to taste with salt and pepper. Pour into a gravy boat or bowl and serve immediately.

SLOW ROAST LEG OF LAMB WITH WHITE WINE



Slow Roast Leg of Lamb With White Wine image

This will fall off the bone and makes a lovely rich and intense gravy. You can use oregano instead of the rosemary.

Provided by PetsRus

Categories     Lamb/Sheep

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 lbs leg of lamb
2 tablespoons plain flour
salt and pepper
1 lb peeled small onion or 2 large sliced onions
4 garlic cloves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1 teaspoon dried rosemary or 3 -5 sprigs fresh rosemary
2 tablespoons red currant jelly

Steps:

  • Preheat the oven to 325°F.
  • Pour the oil into a large, sturdy roasting tin and set it over the stove top.
  • Slash the lamb with a sharp knife, use one of the sliced garlic cloves, and stick slivers into the meat.
  • Season the lamb with salt and pepper then roll it in the flour.
  • Brown the lamb all over in the hot oil for 5-10 minutes.
  • Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
  • Add the garlic, white wine, stock, rosemary and redcurrant jelly, bring to a simmer, transfer to the the oven and cook for 2 hours covered, basting now and again with the juices.
  • Uncover and cook for another 1 1/2-2 hours, basting again at intervals.
  • Take the lamb out of the tin and place on a large board to rest in a warm place.
  • If needed skim off and reduce the pan juices, mash up the onions a bit.
  • Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.

Nutrition Facts : Calories 772, Fat 46.4, SaturatedFat 18.5, Cholesterol 205, Sodium 293.7, Carbohydrate 19.1, Fiber 1.3, Sugar 8.5, Protein 59.3

ROAST LAMB WITH WINE GRAVY



Roast Lamb with Wine Gravy image

This recipe was passed down from my mom. I love lamb and this recipe shows it off. Serve with roasted potatoes.

Provided by Michelle

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 9

1 (5 pound) leg of lamb
salt and pepper to taste
4 slices bacon
½ cup fresh breadcrumbs
2 tablespoons chopped green onions
1 clove garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons dry white wine
⅓ cup beef stock

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Season the lamb leg to taste with salt and pepper. Place into a metal roasting dish, and drape with the bacon slices. Roast the lamb in the preheated oven for 45 minutes or until the desired doneness, turning once.
  • Combine the breadcrumbs, green onions, garlic, and parsley in a small bowl. Sprinkle into the roasting dish over the meat drippings, then return the dish to the oven, and continue baking until the breadcrumbs have toasted to a golden brown, 7 to 10 minutes.
  • Remove the baking dish from the oven; set the lamb leg onto a plate, and cover with aluminum foil. Allow the lamb to rest in a warm spot for 10 minutes. Meanwhile, place the baking dish onto a burner on the stove over medium-high heat. Pour in the wine and beef stock, and bring to a simmer. Reduce the heat to medium-low, and cook for 5 minutes. Slice the lamb leg, and serve with the wine gravy.

Nutrition Facts : Calories 681.5 calories, Carbohydrate 4.1 g, Cholesterol 228.1 mg, Fat 41.6 g, Fiber 0.3 g, Protein 66.7 g, SaturatedFat 18.9 g, Sodium 429.2 mg, Sugar 0.7 g

CHICKEN FRIED LAMB WITH WHITE WINE PAN GRAVY



Chicken Fried Lamb with White Wine Pan Gravy image

Provided by Carla Hall

Time 1h3m

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds boneless leg of lamb (or shoulder), trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 whole egg, plus more if needed, for dredging
1/4 cup vegetable oil, for cooking
1 tablespoon vegetable oil
1/2 cup dry white wine
2 teaspoons Dijon mustard
2 cups vegetable stock
1/2 cup whole milk
1/2 teaspoon chopped fresh thyme leaves (3 to 4 sprigs)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 250 degrees F.
  • For the lamb: Cut the meat with the grain into 1/2-thick slices. Season each piece on both sides with the salt and pepper. Place the flour in a pie pan and mix in the garlic powder and cayenne pepper. Place the eggs in a separate pie pan and beat. Dredge the meat on both sides in the egg, and then the flour. Repeat with all the meat pieces. (Reserve the remaining flour for the pan gravy.) Place the meat on a plate and allow it to sit for 10 to 15 minutes before cooking.
  • Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes on each side. Remove the lamb to a wire rack set in a half sheet pan and place in the oven to stay warm while the other pieces are being prepared. Repeat until all the meat is browned.
  • For the gravy: Add the vegetable oil to the pan. Add the white wine to deglaze the pan and reduce by half. Whisk in 2 tablespoons of the reserved flour. Then whisk in the Dijon mustard and the vegetable stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes. Season to taste with more salt and pepper, if needed. Serve over the lamb steaks.

LAMB SHANKS WITH GARLIC SAUCE



Lamb Shanks with Garlic Sauce image

Lamb shanks cooked with a sauce made of many garlic cloves, white wine, and herbs. Serves 2 with leftovers

Provided by Alan

Categories     Main Course

Number Of Ingredients 7

2 lbs lamb or goat shanks
1 teaspoon anchovy paste
1/2 cup dry white wine
1/2 cup lamb stock, chicken stock, or water
6 oz peeled garlic cloves (ends trimmed (roughly 3-4 bulbs of garlic))
1 sprig fresh rosemary (gently bruises with the back of a knife)
¼ cup heavy cream

Steps:

  • Put the lamb shanks into a pot they can fit snugly. Add the remaining ingredients, cover with a piece of parchment, then cook at 250 F for 3 hours or until the lamb is tender and the meat gives when pierced. Discard the rosemary. Remove the pot to cool completely, then refrigerate overnight.
  • The next day, remove the fat that congeals on top and discard. Heat the pot to melt the liquid, then remove the shanks and set aside.
  • Transfer the cooking liquid and garlic cloves to a blender, puree until smooth, then transfer back to the pot, along with the heavy cream. Add the shanks to the pot, cook on medium to heat through, tasting and adjusting the seasoning of the sauce for salt until it tastes good to you.
  • The sauce should be smooth and slightly thickened like gravy.
  • To plate and serve, remove the shanks to a plates, then, if needed, adjust the consistency of the sauce by cooking on high heat to evaporate liquid and thicken it, or add a splash of water to loosen it.
  • Serve with rice or potatoes and seasonal vegetables. Pictured is seared Brussels sprouts and mashed potatoes seasoned with cooked , chopped scallions, fresh parsley and dill.

WHITE WINE LAMB PAN GRAVY



WHITE WINE LAMB PAN GRAVY image

Categories     Sauce     Lamb

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup dry white wine
2 teaspoons Dijon mustard
2 tablespoons flour
2 cups lamb stock
1/2 cup whole milk
1/2 teaspoon chopped fresh thyme leaves (3 to 4 sprigs)
Kosher salt and freshly ground black pepper

Steps:

  • Add olive oil to the roasting pan after removing the lamb roast. Add the white wine to deglaze the pan and reduce by half. Whisk in flour. Then whisk in the Dijon mustard and the stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes. Season to taste with more salt and pepper, if needed. Serve over lamb.

LAMB GRAVY



Lamb Gravy image

Make and share this Lamb Gravy recipe from Food.com.

Provided by Chef Marie 4

Categories     < 30 Mins

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 8

pan dripping (juices from lamb)
2 lamb stock cube
1/2 glass white wine
2 sprigs rosemary or 1/2 teaspoon dried rosemary
1 tablespoon flour
1 teaspoon butter
1/2 teaspoon mint
salt and pepper

Steps:

  • Put roasting tray on hob.
  • Spoon fat off.
  • Make 500ml stock from the lamb stock cubes.
  • Heat juices in tray on hob.
  • Stir in stock a little at a time.
  • Add the wine and rosemary on high heat.
  • Sieve in the flour and then add the butter.
  • Add the mint.
  • Heat until thickened.
  • Enjoy!

Nutrition Facts : Calories 30.9, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 7.8, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 0.2

PAN GRAVY FROM DRIPPINGS



Pan Gravy from Drippings image

Great gravy begins with the juices and the flavorful brown bits you scrape from the bottom of the pan after roasting a bird like our Turkey with Brown-Sugar Glaze.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Yield Makes 3 cups

Number Of Ingredients 5

Pan drippings from Turkey with Brown-Sugar Glaze
1 to 2 cups low-sodium chicken broth
1 cup dry white wine, such as sauvignon blanc
1/3 cup all-purpose flour
1 tablespoon cider vinegar

Steps:

  • While turkey rests, pour pan drippings through a fine-mesh sieve into a large bowl. Discard solids. Skim fat and reserve 3 tablespoons. Add broth to drippings to measure 4 1/2 cups.
  • Set pan across two burners and heat over medium. Add reserved fat and white wine. Cook, stirring and scraping up browned bits with a wooden spoon, until mixture thickens and holds a trail, 3 minutes.
  • Add flour and whisk to combine. Continue whisking until flour tastes fully cooked, 2 to 3 minutes. Slowly whisk in dripping mixture. Cook, whisking, until gravy is thickened, 8 minutes. If desired, strain gravy through sieve. Stir in vinegar. Season with salt and pepper; keep warm until serving.

Nutrition Facts : Calories 65 g, Fat 2 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g

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