A weekend project that becomes flavour insurance in the freezer
This is the glossy, spoon-coating sauce that finishes every plate of lamb in a good restaurant, and the secret is patience, not skill. You roast the bones dark, simmer them into a rich stock, then reduce that stock down and down until it turns syrupy and deep. It's a weekend afternoon at the stove, mostly hands-off, and the payoff is months of dinners: a frozen cube of this melted into the pan lifts a plain chop or a Sunday roast into something you'd swear came from a kitchen with a brigade. Make it once, eat well for ages.
Ingredients
- 1kg Your Farmer lamb bones
- 2 tbsp tomato paste
- 2 brown onions, quartered (skin on)
- 2 carrots, roughly chopped
- 2 sticks celery, roughly chopped
- 1 head garlic, halved horizontally
- 250ml red wine
- 2 bay leaves and a few sprigs of fresh thyme
- 1 tsp black peppercorns
- Cold water to cover (about 2.5 litres)
- 1 tbsp cold butter, to finish (optional)
Instructions
Heat the oven to 220°C. Spread the bones on a large roasting tray and roast for 30 minutes.
1kg lamb bonesSmear the bones with the tomato paste, add the onion, carrot, celery and garlic to the tray, and roast for another 20 minutes until deeply browned — dark edges, not black.
2 tbsp tomato paste2 onions2 carrots1 head garlicTip the bones and vegetables into a large stockpot. Set the hot tray over a burner, pour in the wine, and scrape up every browned bit with a wooden spoon; add it all to the pot.
250ml red wineCover with cold water, add the bay, thyme and peppercorns, and bring to the barest simmer. Cook for 4 hours, never letting it boil and skimming any foam early on.
2 bay leaves1 tsp peppercornsStrain through a fine sieve into a clean saucepan and discard the solids. You should have around 2 litres of stock.
Simmer the strained stock steadily, uncovered, for 45 minutes to 1 hour, skimming now and then, until it has reduced to about 500ml and coats the back of a spoon. Don't season until now — reducing concentrates the salt.
Season to taste and, for restaurant shine, whisk in the cold butter off the heat just before serving. Spoon over lamb, or cool and freeze in an ice-cube tray for future dinners.
1 tbsp cold butterAppears in
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Stock, and Then Some
A jus is nothing more than a stock taken all the way — reduced until the water leaves and the flavour, the gelatine and the body stay behind and concentrate. Two techniques do the heavy lifting. Roasting the bones and vegetables first builds the deep, savoury colour and the roasted flavour that a raw bone never develops, and the long, gentle simmer pulls gelatine out of the bones' connective tissue, which is what gives the finished jus its glossy, lip-sticking shine. That gelatine only comes from real bones cooked slowly, which is why a bag of Your Farmer® grass-fed lamb bones makes a jus that store-bought gravy powder can't approach. The one rule to obey: never let it boil. A rolling boil emulsifies the fat back in and clouds the sauce — you want the barest blip.
Swaps and Variations
The same method makes an outstanding beef jus — the beef bones guide covers the longer-simmered version. For a red wine and shallot finish, sweat a couple of sliced eschalots in the pan before you add the reduced jus. A teaspoon of redcurrant jelly stirred in at the end nudges it towards the classic lamb pairing, and a splash more wine reduced right down deepens it further. No wine at all? Deglaze the tray with water instead — you lose a little acidity, nothing more.
Storage and Leftovers
This is a made-to-freeze sauce, and the whole point of the project is that you make it once and reach for it for months. Poured into an ice-cube tray and frozen, it keeps for up to 6 months and gives you single-serve flavour bombs on tap — one cube melted into the pan after searing a loin chop is a two-minute restaurant sauce, and a couple stirred into Sunday's roasting-tin juices makes a gravy that tastes like it took all day. In the fridge it sets to a firm jelly and keeps 5 days. Leftover idea: stir a spoonful into a pan of braising vegetables or a shepherd's pie base and it does the work of a whole tin of stock and then some.
The bones are one tick on the order form of our lamb subscription — a weekend's work that pays you back for months.
Frequently asked questions
What's the difference between a jus, a stock and a gravy?
Why must I not let it boil?
Can I do the long simmer in a slow cooker?
My jus is too salty. What happened?
How much jus does one meal need?
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