Basic Red Wine Sauce for Beef or Lamb

lamb shank with red wine sauce
Lamb shank with a red wine sauce and vegetables. Tony Briscoe/Getty Images
Ratings (33)
  • Total: 17 mins
  • Prep: 5 mins
  • Cook: 12 mins
  • Yield: about 1 1/4 cups (5 servings)
Nutritional Guidelines (per serving)
213 Calories
9g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: about 1 1/4 cups (5 servings)
Amount per serving
Calories 213
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 29%
Cholesterol 24mg 8%
Sodium 47mg 2%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 2g
Calcium 67mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaksroast beef, or duck. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. 

Use a good quality red wine, one you enjoy drinking, for this sauce. A cheap or low-quality wine could produce a rather bitter sauce. 


  • 4 tablespoons butter (divided)
  • 2 tablespoons shallots (finely chopped)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon oregano
  • 3 tablespoons tomato paste
  • 2 cups dry red wine
  • 1 dash Kosher salt (to taste)
  • 1 dash pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. In a saucepan or the pan in which meat was seared, melt 1 tablespoon of butter. Place the remaining 3 tablespoons of butter in the refrigerator until you need them. Sauté the shallots until tender - about 4 to 5 minutes.

  3. Add the garlic and sauté for about 1 minute longer.

  4. Add the oregano and tomato paste. Cook, stirring, for 1 minute.

  5. Add the wine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until reduced by about half and thickened - about 8 to 10 minutes.

  6. Place a fine mesh strainer over a bowl and strain the sauce. Discard the solids. 

  7. Return the sauce to the pan over low heat. Cut the remaining 3 tablespoons of cold butter into small pieces. Whisk the butter pieces into the sauce a few at a time.

  8. Taste and season with salt and pepper, as needed.

  9. Use this sauce with grilled or broiled steaks or roasted pork or beef.