Lamb Head Demi-Glace

Name: Lamb Head Demi-Glace
Prep time: 15 min
Cook time: 48 h
Ingredients: 3.5 lbs bones (or a lamb head and a few handfuls of trim or meaty bones); 2 tablespoons tomato paste; 1 cup red wine; 1 small onion roughly chopped; 1 medium carrot roughly chopped; 1 rib celery roughly chopped; A few sprigs of fresh thyme (10 peppercorns, and 1 dried bay leaf, wrapped in cheesecloth and tied for easy removal.); Water (as needed, about 5 cups)

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Prep Time: 15 minutes

Cook Time: 2880 minutes

Author : Alan

Ingredients

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3.5 lbs bones (or a lamb head and a few handfuls of trim or meaty bones)2 tablespoons tomato paste1 cup red wine1 small onion roughly chopped1 medium carrot roughly chopped1 rib celery roughly choppedA few sprigs of fresh thyme (10 peppercorns, and 1 dried bay leaf, wrapped in cheesecloth and tied for easy removal.)Water (as needed, about 5 cups)

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Instructions

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Step 1

Roast the head at 350 F for 45 minutes or until browned, then put into an 8 qt slow cooker with the remaining ingredients. Cook on low for 48 hours, then strain.

Step 2

Chill the glace, skimming any fat that rises to the surface and discarding. Inspect the glace and it's set-it should be very firm like jello. If it isn't firmly set, you can reduce it in a small pan to concentrate it, just keep an eye on it.

Step 3

After the glace is done, t can be refrigerated for up to a week. I like to freeze it in ice cub trays, vacuum-sealed and kept in the freezer to use as needed.