Lamb Jus – Lamb Sauce

Au jus is a French culinary term meaning “with juice”. It refers to meat dishes prepared or served together with a light gravy, or broth, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb.

Ingredients for 1 Lt

1KgDiced carrots
1KgDiced onions
0.1KgDiced celery
0.1KgDiced leeks
0.06KgDiced garlic
0.3KgDiced tomatoes
0.3KgDiced mushrooms
0.02KgWhite peppercorns
0.2KgTomato paste
0.05KgParsley stalks
4KgBones of Lamb
1.5LitreRed wine


  • Blanch the bones in cold water and strain
  • Roast the bones and mirepoix separately in a moderately hot oven
  • In a stockpot, combine bones and tomato paste and cook.
  • Add red wine and then add chopped tomatoes, mushroom & cold water and bring to boil.
  • Add mirepoix in the last one hour of cooking along with the herbs
  • Strain the stock and cool as soon as possible
  • Now reduce the stock till it is reduced to a thick glaze
  • Take it off the flame and blend in chilled butter until the emulsion is formed and the sauce is thick.