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Chef Scotley Innis’s Gravy
INGREDIENTS
2 large onions, cut large dice
3 carrots, cut large dice
1 gallon Demi Glacé
2 Tablespoons Browning Sauce
Puff Pastry
STEP 1
Strain the liquid out using a strainer into a sauce pot, add in Demi glacé, carrots and onions and bring to boil.
STEP 2
Make a roux (flour & butter mix) to thicken sauce into gravy consistency.
Season with salt and pepper to taste.
STEP 3
Add in browning sauce until it looks like milk chocolate consistency.
PREPARATION
STEP 1
Add approx. 6 oz of gravy mixture to ceramic or heat resistant bowl, add whole cooked lamb shank.
STEP 2
Puff Pastry to cover lamb shank.
STEP 3
Set over to 375 degrees, cook for 15 minutes.
