Pan Sauce (Easier)

While similar in concept to a classic pan sauce, this method is easier, simpler and quicker and can be used with any dish that requires a gravy-like sauce.

Ingredients

200g meat trimmings
110g shallot (3)
110g carrot (2)
small bunch of parsley
sprig of thyme
1 bay leaf
2 tablespoons vegetable oil
250ml red wine
1 litre stock

Preparation Time: 5 minutes
Cooking Time: 1 hour 45 minutes
Serves: 6

Method

Preheat the oven to 180°c.
Chop all of the ingredients into roughly 3cm pieces and put them into a roasting tin.
Coat all the ingredients in the oil and season them with salt & pepper.
Put the roasting tin into the oven and roast the ingredients for 45 minutes.
Remove the roasting tin from the oven and carefully pour away the fat and oil, keeping the roasted ingredients in the tin.
Put the roasting tin onto the hob over a medium heat, pour in the wine and bring it up to the boil, scraping the bottom of the tin with a wooden spoon to remove any stuck on bits.
After the wine has been boiling for about 2 minutes, pour the entire contents of the roasting tin into a sauce pan, add the stock and bring it up to the boil. Then turn it down to a gentle simmer and cook it for 1 hour, skimming off the foamy scum that floats to the surface.
After the hour, if there are any juices from the meat you are serving the sauce with, pour them into the pan.
Pour the sauce through a sieve, discard the solids in the sieve and serve.

Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes for up to 3 days.

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Pan Sauce (Easier)

Ingredients

Method

Useful Information

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