Lamb stockPrint Recipe
- 2 kg crushed lamb bones and trimmings
- 500 g veal bones
- 300 g carrots
- 300 g onions
- 300 g celeriac
- 300 g leeks, white part only
- 50 g garlic
- 40 g parsley, finely chopped
- 5 bay leaves
- 5 g white peppercorns, crushed
- 50 g tomato paste
- 400 ml white wine
- Grape seed oil, to drizzle
- 5 l water
Preheat the oven to 230°C.
Place the bones in a cast-iron casserole dish with a little oil and bake in the oven for 20 minutes.
Wash, peel and chop the vegetables, and add to the lamb bones along with the tomato paste, herbs and peppercorns.
Bake for a further 20 minutes.
Remove from the oven and transfer the mixture to a saucepan with 5 litres of water.
Deglaze the bottom of the casserole dish with the white wine and pour that mixture into the saucepan
Bring to the boil.
Simmer over a low heat for 4 hours, skimming occasionally.
Strain the stock through a sieve and then, if necessary, through a cloth.
This stock can be frozen in small portions. To make a gravy for your meat dishes, take 400 ml of the liquid and reduce it until it turns slightly syrupy. Remove from the heat and add 20 g of chilled butter. Season to taste.