Lamb jus

Lamb jus

By
From
Becasse
Makes
2 litres
Photographer
Steve Brown

Ingredients

Quantity Ingredient
30ml non-scented cooking oil
500g lamb neck and shoulder meat, cut to a small dice
6 shallots, finely sliced
30g unsalted butter
500ml white wine
2 garlic cloves, crushed
1 overripe tomato, roughly chopped
3 sprigs thyme
1 sprig rosemary
4 litres * brown lamb stock [rid:2241]
salt
freshly ground pepper

Method

  1. Heat a large heavy-based saucepan over a medium-high heat. Add the oil and then the lamb. Cook until the lamb has caramelised golden-brown. Add the shallots and the butter and heat to a nut-brown foam. Continue to cook over a medium heat until everything has caramelised a deep golden-brown.
  2. Tip the contents into a colander to drain off the fat. Return the meat and onions to the pan and deglaze with the white wine, being sure to scrape up all the sticky sediment from the bottom of the pan. Add the garlic, tomato and herbs and simmer until reduced by half.
  3. Add the lamb stock and bring to a simmer slowly, skimming to remove any fat or sediment that rises to the surface. Lower the heat and simmer gently for around 15 minutes until reduced to a sauce, skimming frequently. Don’t over-reduce the stock or it will become overpoweringly strong. Taste and season with salt and pepper.
  4. Leave to cool slightly then pour through a chinois or fine sieve. Tap the sieve lightly; don’t press the contents to extract more liquid as it will make the jus cloudy and grainy. This jus is at its best used on the same day, but will keep up to 2 days in the refrigerator or for a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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