1 onion, peeled and diced
2 carrots, peeled and diced
4 cloves of garlic, lightly crushed with the side of a knife
2 fresh bay leaves
300ml white wine or Noilly Prat Original Dry Vermouth
1 ltr chicken or lamb stock
2 sprigs of fresh rosemary
- Tip the bones into a roasting tray and roast in the oven for 30 minutes @ 200°C.
- Meanwhile, take a large pan and in 2 tablespoons of olive oil, begin to sweat off the onions, carrots, and garlic. Season with salt and cook them on a medium heat, with a lid on but stirring regularly for about 20 minutes. Until all the vegetables are really soft and sweet.
- Carefully tip the roasted bones into the pot with the vegetables. Then de-glaze the roasting tray with the white wine. Tip the white wine in with the vegetables and bones and bring to a boil.
- Once boiling, add the stock. Return to a boil, then reduce the heat to a simmer and cook for about 1 hour.
- After an hour, take the pot off the heat and let it sit for 20 minutes or so. Then pass through a fine sieve. Discard the bones and vegetables and return the liquid to the heat. Add the rosemary and simmer for a further 45 minutes to an hour – or until you have the desired consistency.
- Check for seasoning and adjust if necessary. A little good quality vinegar might be needed to bring balance to the sauce.