3kg Lamb Bones, Chopped
2 Onions, Peeled/Chopped
3 Carrots, Peeled/Chopped
2 Celery sticks, chopped
1 Garlic Head, cut in 1/2
20g Rosemary, fresh
120g Tomato Puree
250ml Red Wine
5 Litre Chicken stock
Lamb Stock recipe method
- Roast bones until golden brown.
- Fry mirepoix in a hot pan until golden brown.
- Add tomato puree and darken.
- Deglaze with wine and reduce by 3/4.
- Add bones, then cover with Chicken stock.
- Bring to the boil, skim. Simmer for 8 hours, skimming constantly.
- Remove bones and mirepoix, reduce by half and pass through fine chinois & chill.
This is the base for Lamb Jus used in the Braised Lentils recipe
Original recipe from a 1 Michelin star kitchen