Lamb sauce

• 5 kg chopped lamb bones, 5 cm thick
• 1 bunch rosemary

Caramelise the lamb bones and rosemary in beurre noisette until completely brown and crispy (caramelise in small batches). Caramelise the vegetables seperately in beurre noisette. Fill a large pot with the bones, add the calves feet, cover with chicken stock. Boil and then reduce the heat to low and skim all froth and fats. Cook on low heat and continue skimming for at least 3 hours. Use a cola