Lamb Reduction

Procedure

1. Heat the oil in a saucepan over medium heat. Add the lamb bones. Brown evenly. Remove and set aside
2. Add the mirepoix and cook until lightly browned.
3. Add the tomato paste and cook until lightly caramelized.
4. Deglaze the pan with the red wine. Reduce by three-quarters.
5. Add the stock and sachet, and return the lamb