Ingredients:
5 ml olive oil
300 ml lamb stock
300 ml red wine
1 small onions, chopped
2 garlic cloves, crushed
1 tablespoon red currant jelly
1/2 teaspoon dried rosemary
Directions:
Gently fry onion and garlic in oil until soft.
Add stock and wine and bring to the boil.
Simmer uncovered for 20 minutes to reduce.
Add rosemary and redcurrant jelly, stir until disolved.
Serve immediately.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.