Wayne Gisslen

Lamb Reduction

Preparation info
  • Approx.

    12

    fl oz
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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 bones to the pot. B

Per 1 fl oz (29.57 mL): Calories 80; Protein, 2 g; Fat, 4.5 g (51% cal.); Cholesterol, 10 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 250 mg.