Lamb Steaks with Shallots and Red Wine Sauce

In 30 minutes you can have a juicy steak with a scrumptious sauce in front of you.

Lamb Steaks, Broccoli and Shallots with a red wine sauce

If you are a long time reader of Greedy Gourmet, you might have seen your share of slow cooked meaty stews. There are plenty of advantages to eating the latter, e.g. the cuts used are cheap, the meat comes out amazingly tender and most of the time the leftovers can be frozen, great for quick weeknight dinners.

But you know what? Sometimes we fancy an old-fashioned, juicy piece of steak. If it still says “moo” or “baa” on my plate I’m even happier. A special thanks to Farmison for sending these beautiful lamb steaks and making it possible for me to recreate the photos and update this recipe again. If you like to experiment with different types of meat, you should definitely check out Farmison’s monthly meat boxes.

Let’s not forget the sauce though! That’s paramount to completing the meal, whether it’s laced with cream or tinged with wine.

In this recipe, there are three ways you can cook your steak:

  • Frying: Like I’ve done in the step-by-step photos.
  • Grilling: Placing the meat under the grill.
  • Barbecue: For those of you who are lucky enough to own a barbecue, you can simply grill your steaks and make the sauce on the side. Everybody wins!

In good restaurants you won’t find lamb steaks or chops cooked more than medium at the most. In the photos you can see I prefer mine rare. However, it’s up to you. Here are the temperatures you should aim to reach the specific levels of doneness:

  • Rare: 48-54°C (120-130°F)
  • Medium-rare: 54-60°C (130-140°F)
  • Medium: 60-66°C (140-150°F)
  • Well-done: 66-74°C (150-165°F)

If this recipe is right up your alley, you’ll love the following cookbooks:

Wine Pairing

Lamb & red wine

Lamb is the ultimate spring-time meat and however it is cooked there is simply an affinity to Merlot.

The fast cooking in this recipe really enhances the flavours of the lamb and I have chosen Chateau Le Puy for Bordeaux to complement this quality. Merlot dominates the blend and thanks to careful grape selection and winemaking there is a purity to the fruit which manifests as ripe cherries, raspberries and plums. A slight savoury hint from a small proportion of Carmenére works perfectly with the meat whilst the fruit balances the stick shallots and brings the whole dish together. Buy it here.

Chinon is a village in the Loire Valley of France where red wine is produced using the Cabernet Franc grape. Cabernet Franc is a more rustic wine than the more popular and fruity Cabernet Sauvignon so for a simple lamb dish like this it is a great choice. The fruit is a subtle blend of black and red forest fruits to match the sticky shallots and a soft black peppery finish adds to the savoury, earthy quality which brings out the flavor and meatiness of the lamb. Delicious! Buy it here.

Let’s get cooking. The end result might look sophisticated but the actual process is quite straight forward.

Raw Lamb Leg Steaks

You need some good quality steaks, whether it’s lamb or beef, it’s up to you. Lamb chops will work as well.

Halved Shallots on Chopping Board

Peel and quarter some shallots. As with most recipes, this one is adaptable. If you’re like me and are addicted to the stuff, by all means use more shallots than the recipe states. On the other hand, if you’re not a fan, omit the shallots all together and use mushrooms instead.

Shallots in a black pot

Plunge the onions in salted, boiling water and cook them for a few minutes.

Shallots in a Sieve

Drain the shallots and put them aside while you’re frying the steak.

Butter in a hot pan

Heat a frying pan and melt butter in it.

Lamb Steak in a black pan

Fry the steak to your liking.

Lamb Steak Cooked in Butter

When the steak is cooked to your desire, place it in low-temperatured oven to keep it warm while you prepare the sauce.

Butter Sizzling in a hot pan

You thought wrong. It’s not money but butter that makes the world go round. Add some more to the pan.

Shallots cooking in butter

Fry the shallots to the pan…

Golden Shallots

… and continue to fry until they have browned.

Shallots in Balsamic Vinegar

Add the balsamic vinegar and let it sizzle.

Balsamic Glazed Shallots

Don’t forget to stir everything frequently, thus ensuring that all onion surfaces will be infused with the lovely flavours to come.

Shallots in Red Wine

When the vinegar has reduced add the red wine. Let it bubble for a few minutes.

Shallots in Red Wine Sauce

Add the beef stock. You know the drill. Simmer the sauce until everything comes together.

Add jelly to red wine sauce

Redcurrant jelly is optional but it does give that final sweet touch to the sauce. Any kind of berry jelly will do, blackberry, raspberry etc.

Shallots in a red wine sauce

There you go. It’s easy, isn’t it?

Lamb Steaks and Shallots with Red Wine Jus

5.0 from 1 reviews
Lamb Steaks with Shallots and Red Wine Sauce
Nutrition Information
  • Serves: 2
  • Serving size: 388.4g
  • Calories: 515
  • Fat: 18.7g
  • Saturated fat: 9.1g
  • Unsaturated fat: 0
  • Trans fat: 0
  • Carbohydrates: 23.3g
  • Sugar: 5.4g
  • Sodium: 109mg
  • Fiber: 0
  • Protein: 47.3g
  • Cholesterol: 0
Recipe type: Main
Cuisine: French
Prep time: 
Cook time: 
Total time: 
A beautiful red wine sauce that will go with beef and lamb steaks.
  • 8 brown shallots, peeled and quartered but left whole at the root
  • 2 lamb leg steaks, about 175g (6 oz) each
  • 25g (1 oz) butter
  • 60ml (4 tbsp) balsamic vinegar
  • 175ml (6 fl oz) red wine
  • 150ml (¼ pint) beef stock
  • 5ml (1 tsp) redcurrant jelly [optional]
  1. Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside.
  2. Season the steaks with a little salt and plenty of crushed peppercorns.
  3. Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking.
  4. Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown.
  5. Add the balsamic vinegar and bubble for a few minutes.
  6. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.
  7. If you like a bit of sweetness to your sauce, add the jelly and make sure it dissolves completely.
  8. Spoon the shallots and sauce over the steaks and serve immediately.
Serve with green beans and chips.


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  1. Jason wood says

    Just cooked this meal and had with my girlfriend, it was delicious. Will defo cook this again, compliments to the chef!!!!!!

  2. says

    Jason: I’m so glad to hear you had success with this recipe. The sauce is so good we use it with different types of meat cuts, e.g. fillet/sirlion steak, minced beef patties, you get the idea. Happy eating!

  3. Mr Bee says

    This is a great recipe, I do very similar to this recipe whenever I eat lamb leg steaks.

    Sometimes if I don’t have shallots, I use a red onions, a clove or two of garlic, add a bay leaf and a few pinches of crushed black pepper and the rest of the recipe is pretty much the same..

    I always marinade the lamb too, with herbs, olive oil, a dash of balsamic and a clove of garlic either broken or crushed…

    I serve with green beans, carrots and roast potatoes with herbs…

    Great dinner every time…highly recommend…

  4. Georgie Thomas says

    Lovely sauce – needed some sweetness added. But I think its more suited to beef because it killed the delicate flavour of the lamb – I could’ve been eating any lean meat. Will definately try again with rump steak.

  5. Vicky Bartholomew says

    I used this recipe this evening. I didn’t have shallots so I used some red onion and also added in some garlic and used the water I’d boiled them in to make the beef stock. Served with new potatoes (and a glass of red wine) and it was lovely – like the sweetness from the balsamic.

    • says

      Hey Vicky, it sounds like you did a great job at improvising with ingredients you had at hand. Glad you like the recipe and thanks for letting me know!

  6. says

    Hi Michelle, this really is a fantastic (and simple) recipe. I’m currently learning as much as I can and I was wondering what effect, aside from holding them together, leaving the root on the shallots had. I didn’t do that when I cooked it as I’ve always been told to discard the root during prep – I’m assuming it’s perfectly fine to eat?

  7. Katie says

    My husband and I made this for dinner last weekend (with garlic and rosemary roasted Melba potatoes from our garden) and it was delicious!! We are making it again tomorrow but this time with parsnip puree as the side! 😀

  8. Lisa says

    Hi Michelle, absolutely love this sauce, it is sooo tasty! Do you think it would work just as well with lamb shanks cooked in the slow cooker?

  9. Oriana says

    Just made this for lunch, with mushrooms and a bit of regular onion as had no shallots. Lovely sauce! Thank you

    • Michelle says

      That’s fine, Oriana. Onions and shallots can be used interchangeably. Glad you enjoyed it and thanks for letting me know!

    • Michelle says

      Leon: The jelly I’m referring to is like a fruit jam without the pips, i.e. very smooth. Not the gelatin dessert version you eat with custard. :-)


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