Cut the shallots into rings. In a large frying pan, heat the butter and sauté the shallots well. Add the raw sugar and sauté repeatedly. Extinguish with a little red wine.
Put everything in a small pan and cook on low heat for 45 minutes with the lid closed. Add the red wine repeatedly in portions, so that there is always a little liquid in the pan. Towards the end, cook completely.
Add to the star menu (see under lamb filets with Provençale stuffing and honey jus).
Our tip: Use high-quality red wine for a particularly fine taste!
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