Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired ...

This is how I cook lamb shanks at home. The secret, I believe, is in the jus — the French word for sauce or what’s better known in New Zealand as gravy. The shanks are best enjoyed with rich ...

The lamb is served with a decadent gravy that combines sweet port with savoury lamb jus. Our Sweet Tarragon Carrots make a colourful complement to the lamb. Butter, honey and white balsamic bring ...

Gravy or jus, is there really any difference ... Less often there’d be lamb. Either way, once the meat was cooked the pan would go on the stove top, where water would be added, followed by ...

1. Preheat the oven to 500°. In a roasting pan that’s large enough to hold the lamb, spread out the vegetables, herbs and peppercorns. Season the lamb generously with salt. Set the lamb on top ...

This slow-cooked lamb dish makes an amazing dinner for a lazy Sunday lunch and is wonderfully complemented by the rich gravy. Preheat the oven to 200C/180C Fan/Gas 6. Make deep incisions all over ...

Depending on the size of the garlic head you use, you may have leftover roasted garlic cloves (the lamb and jus require eight cloves total). Reserve the remaining cloves for later use. A rich veal ...

An average of 4.4 out of 5 stars from 40 ratings Put on your Sunday best for Mike Robinson’s perfect roast leg of lamb served with a classic red wine gravy. Each serving provides 400 kcal ...