fresh thyme 50 g
bay leaves, fresh 2
garlic 1 bulb
red wine 500 ml
lamb bones 1 kg
veal bones 0.5 kg
white onions, peeled 3
large carrots, peeled 4
celery sticks 3
leeks, chopped 2
tomato puree 3 tbsp
water approx. 3 litres

1 Pre-heat the oven to 175°C.
Place the herbs, garlic and wine
in a large, deep container. Place
all the bones on a roasting rack
on top of the container of herbs
and wine, and roast in the oven
for
50-60 minutes. When the
bones are completely roasted
and have taken on a dark
golden-brown appearance,
remove trom oven.
2 Place all the ingredients in a
large pot and cover with cold
water. Put the pot onto the
heat and bring to the simmer;
immediately skim all fat that
rises to the surface.
3 Turn the heat off and allow the
bones and vegetabiles to sink.
Once this has happened, turn
the heat back on and bring to

just under a simmer makingas
little movement as possible to
create more of an infusion than
a stock. Simmer for 6 hours.
skimming regularly.
4 Pass through a fine sieve, piace
in the blast chiller until cold
and then in the retrigerator
overnight. Next day, reduce
down rapidly, until you have
about 1 litre remaining