It may take a long time, but preparing your own jus pays off. You can also use the leftovers (parures) from paring the meat. With a good amount, it can also be frozen. For example, fill in an ice cube mold, then you always have the jus ready when you need it. The production only requires sufficient time.
1 kilo of lamb bones
2 liters of red wine
Parures (flax or fat)
2 red onions
2 bay leaves
2 tablespoons fennel seeds
1 tablespoon of juniper berries
1 tbsp peppercorns
1 tablespoon of mustard seeds
some rosemary (not too much!)
Salt and pepper
Dark chocolate, butter, fig jam or cognac or madeira according to need and taste
- Have the butcher grind the bones.
- Peel the vegetables and cut into pieces.
- Sear the vegetables, bones and leftover meat in a large saucepan. Everything should color well. The stronger the roasting aromas, the better the taste.
- Then add the spices and pour in water or vegetable broth. The ingredients should be covered with liquid. Let simmer on medium heat.
- When the liquid is reduced to a quarter, pour in the red wine until all the ingredients are covered with wine, then reduce again to a quarter.
- Repeat this step until the wine is gone.
- This may take a few hours. Do not overcook, always over medium heat.
- Then strain the jus. Boil the liquid again. Now you can season with salt and pepper if you like.
You can refine the jus with figs, jam, dark chocolate, cognac or Madeira. Depending on your taste, you can also mount the jus with butter.