Lamb jus

Ingredients for 1 servings:

• 2 kg bones, connective tissue, fat trimmings from lamb
• 6 liters of water
• 2 tbsp olive oil
• 50 g tomato paste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Highly concentrated lamb stock, unseasoned

Chop the bones as finely as possible and chop any connective tissue and fat. First, brown the bones all over in olive oil in a large pot, then add the remaining trimmings and fry over medium heat. They should take on a nice brown color in their own fat. Scrape up any bits clinging to the bottom of the pot with a spatula and stir them in. But be careful: when the bubbling stops, the temperature in the pot rises very quickly and a burnt taste may develop! When the bubbling begins to subside, add the tomato paste and fry briefly. Immediately pour in about two liters of water and simmer over medium heat, adding a little more water frequently. After one hour, use a ladle to pour the liquid through a fine-mesh sieve into a fat separator and transfer it to another pot. Continue simmering there. Return the remains and the liquid fat to the original pot and boil thoroughly with the remaining water for another hour. Then, the entire contents of the pot are poured back through the conical sieve into the fat separator jug, and the liquid is added to the already reduced liquid in the other pot. Continue simmering until the liquid has reduced to about three-quarters of a liter. Use it later or let it cool and freeze. After a night in the refrigerator, the liquid will have a thick gel. This is pure, completely unseasoned lamb extract, which allows for any desired flavor variation when used in a sauce.