Ingredients

• 150g Onion
• 2 Celery Stalks
• 50g Carrot
• 1.6kg Lamb Stock
• 2 tablespoons Butter
• 1 tablespoon Vegetable Oil
• 2 tablespoons All Purpose Flour
• 200ml Red Wine
• 1 Bay Leaf
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Thyme
• 3 tablespoons Cornstarch
• 4 tablespoons Water
• Salt as needed

Tools

• kCook Multi
• Kcook bowl
• Small bowl

Method

1. Fit stir tool to kCook bowl
2. Add butter and vegetable oil to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl
5. Cook with filler cap removed - 1 min, 120°C, speed 2
6. Then add onion, celery stalk and carrot to the kCook bowl
7. Cook with filler cap removed - 10 min, 120°C, speed 3
8. Then add all purpose flour to the kCook bowl
9. Cook with filler cap removed - 2 min, 98°C, speed 3
10. Then add red wine to the kCook bowl
11. Cook with filler cap removed - 5 min, 98°C, speed 3
12. Then add lamb stock, bay leaves, fresh rosemary and fresh thyme to the kCook bowl
13. Cook with filler cap removed - 35 min, 100°C, speed 2
14. Strain the gravy through a sieve into a jug
15. Discard the vegetables and return the gravy into the appliance bowl
16. Cook with filler cap removed - 10 min, 105°C, speed 2
17. Add cornstarch and water to a clean small bowl
18. Stir until smooth
19. Transfer cornflour mixture to kCook bowl
20. Cook with filler cap removed - 15 min, 105°C, speed 2
21. Then season with salt to taste
22. Serve

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