Gastronomixs

Classic lamb bouillon

Classic lamb bouillon

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Ingredients

2.5

kg

lamb shank

5

kg

lamb bones

10

kg

lamb slivers

20

l

water

2

 

celeriacs

2

 

carrots

2.5

 

leeks

1

bulb

garlic

40

g

salt

¼

bottle

Noilly Prat

½

bottle

Madeira

¼

bunch

thyme

¼

bunch

rosemary

6

blaadjes

bay leaves

30

 

peppercorns

30

 

coriander seeds

Preparation method

  • Dice and gently fry the celeriac, carrots, leeks and garlic.
  • Add the Noilly Prat and the Madeira sauce and allow the liquid to evaporate completely so that all that is left are the vegetables.
  • Brown the lamb shank, bones and slivers in the oven at 200°C.
  • Put them in a pan with the cold water and bring to the boil.
  • As soon as the water boils skim off the protein foam.
  • Add the cooked vegetables, herbs, spices and salt.
  • Leave to infuse for 6-8 hours. Ensure that the bouillon remains just below boiling point.
  • After the preparation time has elapsed, remove the coarse ingredients carefully with a skimmer.
  • Pour the bouillon through a sieve lined with a damp passing cloth.
  • Allow to cool completely and skim off the fat layer that has formed on top.
  • Allow to evaporate to the desired consistency.

Serving suggestions

  • As a basic ingredient in soups and sauces.
  • As a flavour enhancer in other dishes.

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