Lamb Gravy
Source of Recipe
Derived from Bouchon by Thomas Keller
Recipe Introduction
I started this recipe with Keller’s lamb jus, and used it as a base for the gravy. I did not ‘finish’ the jus, just made it to the point where he says that it can be used as a stock. This was a very rich gravy, it held up well to the strong taste of lamb.
List of Ingredients
JUS:
2 T. canola oil
5 lb. meaty lamb bones, such as lamb necks
2 medium onions, peeled, 1 cut into quarters, the other cut crosswise in half (reserve one half for other use)
3 oz. carrot, peeled and cut into 4 pieces
Kosher slat
3 oz. leek, roots trimmed, cut into 2” pieces (can use leek tops)
3 bay leaves
12 black peppercorns
3 thyme sprigs
3 Italian parsley sprigs
1 head garlic, cut horizontally in half (reserve other half for another use)
GRAVY:
Jus
Red wine
Flour
Butter
Good beef stock
Salt and pepper, to taste
Recipe
JUS:
Preheat the oven to 450 degrees. Place a roasting pan in the oven to preheat for about 10 minutes.
Add the oil to the hot pan, then distribute the lamb bones in a single layer. Roast for 30 to 35 minutes, turning each piece only after it is well browned on the bottom. After 35 minutes, add the quartered onion and the carrot. Continue to roast for another 20 minutes, or until the bones are well browned.
Meanwhile, brown the onion half; Heat a small heavy skillet over medium-high heat for 2 – 3 minutes. Place the onion cut side down in one side of the skillet so that it is not over direct heat and let it brown and char black, about 30 minutes. This will add color to the jus. Set aside.
Transfer the browned bones, onion, and carrot to a colander set over a bowl to drain. (If the vegetables are not sufficiently browned, you can leave them in the roasting pan.) Place the pan over medium heat for about 5 minutes to reduce the juices until they cling to the bottom of the pan. (Remove any remaining vegetables from the pan as they brown.)
Drain off the fat and return the roasting pan to the heat. Add 1 c. water to the pan, scrape with a spatula to release the juices on the bottom of the pan and let the liquid reduce by half.
Transfer the bones to a large stockpot and add the pan juices. Add enough cold water (about 3 qts.) to just cover the bones. Any fat in the juices will rise to the top when the cold water is added; Use a skimmer to remove and discard the fat. Add the charred onion and a pinch of salt and place the pot over medium heat. It is important to bring the liquid to a simmer very slowly to bring up all the impurities. Keep skimmer as the impurities rise to the top of the pot. After the liquid has simmered for about 15 minutes, add the leek, bay leaves, peppercorns, thyme, parsley, and garlic. Continue to simmer for about 2 ¾ hours. The jus will reduce to about an inch or tow below the level of the bones; do not add additional water to the pot.
Line a strainer with cheesecloth and place over a large bowl. Removing the bones from the pot or pouring out the contents will cloud the jus. Instead, carefully ladle the jus out of the pan and pass it through the strainer, tilting the pan as necessary to get all the jus. (There will be about 2 qts.) (At this point, the jus can be used for poaching or as a soup base or stock. Cool in an ice bath, then refrigerate.)
To finish the jus, pour it into a saucepan and simmer it to reduce to 4 cups. Strain once more through a strainer lined with cheesecloth and cool in an ice bath. (Store the jus in the refrigerator for up to 3 days, or freeze for longer storage.)
NOTE: After the jus has been removed from the pot, the bones and aromatics remaining in the pot can be covered with cold water again and simmer for another 2 hours. The resulting jus can be used for soups, but the flavor and both will not be the same as that of the first jus.
GRAVY:
Make a roux with the butter and flour. Deglaze the pan with the red wine. Add the jus and enough stock to make the gravy the thickness and richness you want. Taste and adjust seasonings.
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