Cook your own roast jus

Name: Cook your own roast jus
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 1
Ingredients: 7-10 Tbsp Ingredients for approx. 1 l roast jus:; 2 kg Lamb bone; 3 TABLESPOONS Oil Öl; 1 Carrot; 1⁄4 Celery Tuber; 1 Onion; 1 TABLESPOON Tomato paste; 1/4 l dry white wine; 3 Garlic cloves; 50 g mixed spices (e.g. coriander, pimento, star anise, bay leaf, juniper, white pepper); 1 collar Thyme

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 1

7-10 Tbsp Ingredients for approx. 1 l roast jus:
2 kg Lamb bone
3 TABLESPOONS Oil Öl
1 Carrot
1⁄4 Celery Tuber
1 Onion
1 TABLESPOON Tomato paste
1/4 l dry white wine
3 Garlic cloves
50 g mixed spices (e.g. coriander, pimento, star anise, bay leaf, juniper, white pepper)
1 collar Thyme

Directions

1
Wash bones and dab dry. Heat the oil in a frying pan. Roast the bones in it at low heat while stirring for about 30 minutes. Peel, wash and roughly dice the vegetables and onion. Add after 15 minutes and fry them too. Stir in tomato paste and sweat everything for about 20 minutes. Add wine and 2 l cold water.
2
Peel and crush garlic. Add with all spices. 2. simmer openly at low heat for about 3 hours, possibly add some water. Skim off any foam that develops again and again. Wash the thyme and simmer for the last 30 minutes. Pour everything through a fine sieve
3
Reduce to 1 l over high heat. Season to taste with salt and pepper. Fill into glasses while boiling, close them and let them cool down. Store in the refrigerator, then the jus can be kept for up to three months