Merlot Sauce

• 1/4 cup water
• 1/4 cup sugar
• 3 tablespoons red-wine vinegar
• 1 cup finely chopped onion (about 1 medium)
• 3 tablespoons unsalted butter
• 2 cups Merlot or other dry red wine
• 2 cups rich veal or beef stock
• 1 Tbsp. peppercorns

I made this today to pour over my lamb shanks to finish the braise. I added fresh rosemary over the lamb.

In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a golden caramel. Remove pan from heat and carefully add vinegar pouring down the side of pan (caramel will steam and harden). Cook caramel over moderate heat. Give it a good stir until dissolved, it takes about 3 minutes, and remove pan from heat and cover with lid. It should look like syrup.

In a heavy saucepan cook onion in butter over moderate heat, stirring, until golden, about 5 minutes. Stir in wine and peppercorns, boil until mixture is reduced to about 1 cup, about 15 minutes. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups, about 10 minutes. Remove pan from heat and stir in caramel. Pour sauce through a sieve into a bowl. Sauce may be made 2 days ahead, cooled completely, and chilled, covered. Reheat sauce before serving and thicken it if you like.

Adapted from Gourmet Magazine 1996