|*||10 lbs. lamb bones|
|*||12 oz. tomato paste|
|*||4 onions, peeled and roughly cut|
|*||6 carrots, peeled and roughly cut|
|*||4 celery stalks, peeled and roughly cut|
|*||1/2 bottle red wine|
|*||1 head garlic, cut in half|
|*||8 sprigs fresh thyme|
|*||2 bay leaves|
|1||Roast bones in oven at 400 degrees until well browned. Carefully pour off excess fat into a metal container. Put tomato paste on bones and roast 15 minutes more.|
|2||Place bones in stockpot and cover with cold water. Reserve the pan the bones were browned in.|
|3||Place vegetables in the pan the bones were browned in and brown (caramelize them) over medium heat. Pour in wine, stir and scrape all the material from the bottom of the pan (deglaze). Pour into stockpot. Add garlic, thyme, bay leaves and peppercorns. Simmer 8 hours.|
|4||Strain the stock and begin the reduction phase. Reduce the stock over medium heat and set it half off the burner. With a ladle, remove the excess fat and impurities that will accumulate on the surface of the stock off to one side. The stock itself will be a rich dark brown and the impurities will be a much lighter, almost reddish, shade. When the stock is completely degreased and reduced by half, it is done. Any excess can be frozen for future use.|
- The stock can be prepared a day or two in advance, but reality suggests a shortcut. Although I am unaware of any commercially sold lamb stock, veal demi-glace is available and can be substituted. The shanks will impart their flavor into the sauce.
- Be sure to wash all vegetables prior to use and inspect the leeks for any sand left in them.
Chef Ted Gidley of Clarke Cooke, Newport, RI.