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.