Pan Sauce (Classic)

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300 g lamb trimmings 300g lamb trimmings

110 g carrot (2)

70 g shallot (2) or onion (¼)

100 g tomato (1)

2 cloves of garlic

small bunch of celery leaves or 35g celery (½ stick)

2 bay leaves

2 sprigs of thyme

small sprig of rosemary

1 tablespoon of vegetable oil

200 ml of port (or red wine)

1 litre of beef stock

500 ml of lamb stock

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