Lamb Demi - Glace for Home


Ingredients:
2 Veal Bones, don't use beef
1/2 Onion
1/2 Celery Stalk
4 Garlic Cloves, crushed
2 oz. Tomato Paste
2 Rosemary Sprigs
1 oz. Vegetable Oil
Water, enough to cover bones
1/2 Carrot
1 Bay Leaf
1 tsp Black Peppercorns
1 cup Cabernet Sauvignon
1/2 bunch Parsley Stems
Salt and Pepper, to taste

Method:

  1. Heat oven to 350 Degrees. 
  2. In a heavy duty roasting pan, add oil and lamb bones/scraps to the oil and stir.
  3. Roast the bones in the oven until golden brown, about 1.5 hours.
  4. Add the carrots to the pan and roast with the bones until nearly caramelized. 
  5. Then add the onions and celery. Cook with the bones until caramelized.
  6. Stir in tomato paste and lightly brown the paste.
  7. Remove the pans from the oven and pour the bones into a stock pot large enough to fully cover the bones by about 6 inches with water.
  8. De-glaze the roasting pan with the red wine, and pour this mixture into the stock pot with the bones.
  9. Add all the rest of the ingredients to the pot, except the salt.
  10. Bring the stock to a boil and turn down to a simmer.  Simmer the bones for six hours to extract the flavor from the bones.
  11. Skim the top of the stock often to remove any scum floating to the top.
  12. Add additional water to the stock as needed to prevent the water level from going below the bones, keeping it several inches above the bones.
  13. After the stock has simmered for six hours, remove it from the heat and strain it through a fine strainer, or cheesecloth. 
  14. Add the stock to another pot and simmer the stock, reducing it, until it coats the back of a spoon.  Adjust the flavors with salt and pepper if needed.

Yield: About 4 cups