Caramelised Shallots in Vino Cotto

Caramelised Shallots in Vino Cotto

This is a wonderful side dish with braised lamb shoulder and parsnip puree.

1 tbsp   olive oil
18   golden shallots
35 gm butter, coarsely chopped
1 tbsp Vino Cotto
25 gm brown sugar
1 spring rosemary, garnish


Pre-heat oven to 180C.

Heat olive oil in an ovenproof frying pan over low heat, add shallots and stir occasionally until golden (10-12 minutes).

Add butter, vino cotto, sugar and a pinch of salt.  Stir occasionally until shallots are well coated and caramelised (4-5 minutes).

Transfer to oven and cook until tender (5-7 minutes).

Serve warm and garnish with a few rosemary leaves.


Buy the Vino Cotto you need for this recipe online. Click here.