What to do with leftover gravy/juice

skintchick

I made lamb shanks in the SC for lunch, but have LOTS of the juice left.

I made it with stock and red wine, and it has onions, carrots and mushrooms in it.

I'm not sure whether it will freeze Ok or if I should take the veg out first?

Also, what can I use it for? Should I just use it as a gravy for future meals? Or can I make something with it?

I used half and half of stock and wine so it's pretty 'winey' and I don't think would make a nice soup, but I don't want to waste it.

Any ideas? Could I use it when I next make beef bourguignon for example?

soappie

I would have thought so. If you whizz it up in a food processor so the veg bits get liquidised down, it would probably make an excellent sauce for a beef stew...

skintchick

No food processor unfortunately So i either have to fish stuff out or leave it whole.

not sure if mushrooms freeze well?

Stephen_Leak

Don't you dare throw it away! I refuse to waste even a morsel of food, as long there is one other person on this planet suffering, or dying, for the lack of it.

Personally, I'd freeze it as it is. Don't take anything out at this stage. You might need it later. If you don't, you can fish it out when you come to use it.

For future uses, my immediate thoughts are lamb hotpot, moussaka, shepherd's pie ... All would be improved by using this stock. If it really is that winey, then - as you say - Boeuf Bourguignon - or maybe even Coq au Vin or Chicken Chasseur.

My mushroom curry freezes OK.

PS. I don't have a food procesor either, but get on just fine with something like this ...

http://www.argos.co.uk/webapp/wcs/stores/servlet/Search?storeId=10001&catalogId=1500001151&langId=-1&searchTerms=4227009&Submit=GO+%3E

... a decent hand blender, with a little food processor attachment.

skintchick

It's now in the freezer. There's about 1.5 litres of it!

maman

I think my idea is probably 'for future use' too. Used to do lamb shank for just the two of us and (like too many of our meals) while I did meat for two followed the original recipe for four for all other ingredients. Recently I have been very conscious of 'over eat/over spend' so last time I did lamb shank I spooned out half the vegetables and stock and froze them BEFORE serving. I do my lamb shanks on a bed of sliced leeks, diced parsnip/carrot/potato in meat stock and Worcestershire sauce but your 'winey' recipe sounds fab.

This week I defrosted the vegetables and sauce and served with chops and greens. It was excellent and also quick and easy. If your leftovers aren't enoughto do that, consider cooking up some extra to add to what you have then heat them all together before serving.

skintchick

AN update - I used it for beef bourguignon, then there was some left when we'd eaten all the meat from that, so I used the remainder in a vegetable soup! Now THAT'S rubber gravy!!

jackie_w

hello there,

I made a nice sausage casserole today and there is loads of gravy left over. I was wondering if this could be made into some kind of sauce for pasta? if so, what else would I add to it to make it tasty?

Thank you



jackie

laurel7172

I'd make it into another casserole-chop up some veg, throw in some red lentils for protein...cheap, healthy ingredients with all the flavour of the meat.

marleyboy

Add some lightly fried, finely chopped onions. you can even freeze it for a lovely gravy next time you have bangers n mash

lizzyb1812

Depends on what was in the casserole besides sausages. If the casserole was good the gravy will be too - perhaps it will be fine on its own as a sauce? If the casserole had onions, peppers, then add tomatoes plus perhaps mushrooms? Plus a few sausages cooked then chopped into chunks?