Rich Lamb Sauce (Demi-Glace Style) by Fallow

Ingredients

• 500g Lamb offcuts (bones and fatty trim)
• 2 Shallots, finely chopped
• 1 liter Water
• 500ml Beef stock, homemade or high-quality
• 500ml Lamb stock, homemade or high-quality
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 5-6 leaves Fresh mint
• 1 strip Lemon peel (about 2 inches long)
• to taste Red wine vinegar
• to taste Honey
• to taste Salt
• to taste Black pepper

Instructions

1. Place the lamb offcuts in a heavy-bottomed large pot or Dutch oven over medium heat. Slowly render the fat, stirring occasionally, for 20-30 minutes, until the offcuts are golden brown and crispy.
2. Carefully drain off most of the rendered lamb fat, leaving about 1-2 tablespoons in the pot. Add the finely chopped shallots to the pot and cook for 3-5 minutes, stirring and scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful fond.
3. Pour in enough water to just cover the contents of the pot, typically about 1 liter. Bring to a simmer and then reduce the heat to low. Allow it to reduce slowly for 45-60 minutes, stirring occasionally, until it forms a thick, syrupy glaze.
4. Add the homemade beef stock and lamb stock to the pot, increasing the liquid level. Follow with the fresh rosemary, thyme, mint leaves, and the strip of lemon peel. Bring the sauce back to a gentle simmer.
5. Maintain a light simmer for at least 1 hour, allowing the flavors to meld and deepen. The sauce should reduce slightly and become more concentrated.
6. Carefully strain the entire contents of the pot through a fine-mesh sieve or a chinois into a clean saucepan. Press down on the solids to extract as much liquid and flavor as possible, then discard the solids.
7. Bring the strained lamb sauce to a gentle simmer. Taste and adjust the seasoning with a splash of red wine vinegar for acidity and a touch of honey for sweetness, adding small amounts until desired balance is achieved. Season with salt and black pepper to taste.
8. Serve the rich lamb sauce immediately over your favorite lamb dishes, use it to baste roasted lamb, or as a finishing sauce for grilled lamb cuts. It can also be stored for later use.