VARIOUS SAUCES FOR LEG OF LAMB
RED WINE SAUCE
1 750-ml Cabernet Sauvignon or other dry red wine
3 cups unsalted beef stock or canned unsalted broth
1 14 1/2-ounce can low-salt chicken broth
3 large shallots, finely chopped
Combine wine, beef stock, chicken broth and shallots in large saucepan. Boil until liquid is reduced to generous 1 cup, about 45 minutes. (Sauce can be made 1 day ahead. Cover and chill.)
GARLIC SAUCE
1 tablespoon olive oil
24 garlic cloves, peeled, left whole
1 cup dry red wine
2 tablespoons finely chopped parsley (preferably flat-leaf)
To make the garlic sauce, heat the olive oil in a heavy skillet and cook the 24 garlic cloves slowly for about 10 minutes, or until they are soft (don’t let the edges get crisp—or brown). Set aside in a small bowl.
