Stocks & Sauces, Awaiting Imagery

Lamb sauce



  1. Tip the bones into a roasting tray and roast in the oven for 30 minutes @ 200°C.
  2. 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.
  3. 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.
  4. Once boiling, add the stock. Return to a boil, then reduce the heat to a simmer and cook for about 1 hour.
  5. 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.
  6. Check for seasoning and adjust if necessary. A little good quality vinegar might be needed to bring balance to the sauce.

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