Name: Lamb Jus
Yield: Makes 1 Litre/1¾ pints/1 quart
Ingredients: 8 litres/14 pints/7½ quarts cold water; 2 fresh bay leaves; 6 cloves garlic; 1 stick celery; 2 sprigs thyme; 500 ml/18 floz/2¼ cups red wine; 1 tbsp tomato paste; 1 leeks; 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); 2 large carrots, peeled; 1 kg/2 lb4 oz veal bones, chopped into 5-7.5cm/2-3in pieces (again, ask the butcher); 2 white onions, peeled

Preparation info

Makes
1 Litre

Difficulty
Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

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Lamb Jus

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