Lamb Reduction

Preparation info

  • Yield: Approx.

    12 fl oz

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
tsp

Method

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