Lamb Sauce – Johanna Maier

Finely chop or slice the lamb bones and meat. Sauté both in a frying pan in hot oil. Then transfer to a large saucepan and pour off the fat from the frying pan.

Heat fresh oil in the frying pan, sauté the finely chopped vegetables (leek, carrots, celery). Add the paradeis pulp and cook briefly.

Transfer the vegetables with the spices (rosemary, thyme, pepper) into the saucepan with the lamb bones and pour cold water. Add the raw grated potatoes and simmer for about 21/2 hours. Skim off the foam that settles on the surface a few times. Then strain the sauce through a fine sieve and degrease.

Sauté the onions in a little butter. Deglaze with port and red wine, cook and pour in the degreased sauce. Reduce again to the desired consistency and strain through a fine sieve.

The stock will be even stronger and more aromatic if beef stock or possibly jelly stock is used instead of water.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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