Lamb Jus1 Comment » Aug 5th, 2010 | By Tobias | Category: Meat and Poultry, Recipes
Lamb Jus is something one should always have at home. It is easy to vary and flavor and you can use it in many ways. The best way of storing it is to make ice cubes from it and keep them in a Ziploc bag. This way you can take as many cubes as you need at the time.
You will certainly need some time to make the Jus, though. Not that it is a lot of afford but reducing the liquid takes time.
Preparation time: 10 minutes
Cooking time: 4-6 hours
- 1 Kilo lamb bones
- 2 liters of red wine
- fat and left overs form the roast
- 4 carrots
- 1 leek
- 2 red onions
- cellery green
- 2 bay leafs
- 2 tabel Spoons fennel seeds
- 1 table spoons Juniper berry
- 1 table spoon of pepper corns
- 1 table spoon of mustard seeds
- 2 cloves
- some pimento
- some rosemary
- olive oil
- some sugar
- salt and pepper
Have the butcher cut the bone for you.
Peel and cut the vegetables. Add them with the bone to a big pot and fry them with some oil. They have to get almost burned to develop the right aroma.
Add the spices and some water. The ingredients should be covered with liquid. Boil at medium heat.
When the liquid has reduced to a quarter add a third of the wine. Reduce again to a quarter of the liquid.
Repeat the last step until the wine is used up.
Drain the liquid through a fine colander. Reduce the liquid again, just a bit.
Now you can refine the Jus with figs, honey, Madeira, Cognac or jam, according to your taste.