Preparation info

  • Makes

    1 Litre

    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About


  • 2.5 kg/5 lb 10 oz lamb bones, chopped into 5-7.5cm/2-3in pieces (ask the butcher to do this for you)
  • 1 kg/2 lb4 oz veal bones, chopped into 5-7.5cm/2-3in pieces (again, ask the butcher)
  • 2 white onions, peeled
  • 2 large carrots, peeled
  • 1 stick celery
  • 1 leeks
  • 1 tbsp tomato paste
  • 500 ml/18 floz/ cups red wine
  • 2 sprigs thyme
  • 6 cloves garlic
  • 2 fresh bay leaves
  • 8 litres/14 pints/ quarts cold water


    Heat the oven to 170°C/325°F/Gas 3. Place the lamb and veal bones on a baking tray and roast for 40-50 minutes, turning every 20 minutes, until dark golden brown. Drain the bones in a colander and place the roasting tray on the stovetop. Add a little fat from the bones if necessary to provide enough for sweating the vegetables.

    Add the vegetables and tomato paste to the roasting tray and sweat until all the vegetables are well coloured. Using a wooden spoon, scrape up as much sediment as possible from the bottom of the roasting tray.

    Pour in the red wine and simmer until the volume of liquid has reduced by half. Transfer the contents of the baking tray to a large pot. Add the bones and the remaining ingredients. Bring to a simmer and skim.

    Turn the heat off and allow the bones and vegetables to sink to the bottom of the pot. Then turn the heat back on and bring the stock to just under simmering point — there should be no or little movement in the pot.

    Leave to cook over the lowest possible heat for 18 hours, skimming frequently. If it starts to boil, move the pot to one side of the stove so that the temperature stays around 65°C/149°F.

    Pass the mixture through a fine sieve into a clean pan. Boil rapidly until the volume of liquid has reduced to about 1 litre/ pints/1 quart.


    Primarily used for red meat dishes although lamb jus appears in some of this book’s fish recipes. It is a good building block for other sauces.


    Rich yet delicate meat taste that can readily be used as a vehicle for other flavours. I use it in meat sauces instead of veal reduction, which can have a gelatinous flavour.


    Can be stored for up to 5 days if well chilled and can be frozen for up to 1 month.