Lamb Jus stock Recipe with Images
This lamb jus stock recipe consists of veal bones, lamb bones, red wine, vegetables and tomato puree. Follow this step-by-step lamb jus recipe procedure, for a perfect stock.
Recipes Kenya
Cooking Preparation(mise-en-place)
Gather all the lamb jus stock ingredients on the preparation table.
- Wash, peel, and cut the vegetables.
- Prepare the tomato puree.
- Place the needed cooking utensils nearby.
How to prepare lamb jus
Follow these simple steps to the end.
Ingredients
- 2 bulbs- Garlic
- 1 litre- Red wine
- 2kg- Lamb bones
- 1kg- Veal bones
- 2- White onions (peeled)
- 8- Large carrots (peeled)
- 7- Celery sticks
- 4- Leeks (Diced)
- 6tbs- Tomato puree
Directions
1. Pre heat the oven.
Pre heat the oven to 175 degrees.
2. Roast the lamb and veal bones.
Place the herbs, garlic, and wine in a large container. Place the bones on a roasting rack on top of the container with herbs and roast for 60minutes. When the bones are completely roasted and are dark golden in appearance, remove them from the oven.
3. Add the other ingredients.
Place all the ingredients in a large pot and cover with cold water. Put the pot on the heat and bring to a simmer & immediately skim all fat that rises to the surface.
4. Add the bones.
Turn the heat off and allow the bones and vegetables to sink. Once this has happened, turn the heat back on and bring to just under a simmer, making as little movement as possible to create more of an infusion than a stock.
5. Sieve.
Skim continuously. Leave to infuse in the refrigerator for 12 hours, then pass through a fine sieve, place in the blast chiller until cold and then in the refrigerator overnight. Next day, reduce down rapidly, until you have about 2 litres remaining.
