Last night I made a slow-cooked lamb shank dish. The meat was browned and then onion, carrots and celery. Then wine and chicken broth and herbs. Cooked for three hours. Then pureed the liquid to make the gravy. There's alot of this gravy left, probably 3-4 cups. Probably because of pureeing it, after refrigerating it, there isn't a layer of fat to remove from the top. This tastes really good as gravy but could I dilute it and have it be a soup now? I just get the feeling it would be too greasy. I'm certainly not going to throw it away. I can freeze in small portions for other uses later. Any advice is appreciated.