80g butter, diced
8 golden shallots, finely diced
250ml red wine
1 bay leaf
5 thyme sprigs
250ml veal stock
salt and pepper, to season

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1.Add half the butter to a large saucepan over a medium heat.
2.Once melted, add the shallot and cook until soft, for about 4 minutes.
3.Add the red wine and cook until reduced by half.
4.Add the bay leaf, thyme and veal stock, and cook for 1 hour or until reduced by half.
5.Strain the sauce into a medium saucepan and whisk in the remaining butter over a medium heat until fully incorporated.
6.Season with salt and pepper.

This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.