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Lamb Stock for Lamb Shoulder, with Iberico Pork and Black Truffle Ravioli, Bread and Baby Onions



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1 g parsley
32 g fresh garlic
48 g onions, peeled
1 g black peppercorns
1 g bay leaves
20 g sugar
2 L water
40 ml sherry
480 ml white wine
40 ml sherry brandy
320 g lamb bones
2 g fresh thyme
2 g fresh rosemary


  1. 1
    Brown the bones in the oven at 180ºC / 356ºF. Deglaze with white wine and place in a pot. Lightly fry the vegetables in the order to be cooked and deglaze with the wine and sherry brandy. Add to the pot. Cook the bones, vegetables and herbs with the sugar, wine and sherry brandy. When reduced to half, add the water and simmer for 12 hours to obtain 1 L / 4 1/4 cup of lamb stock. Transfer to plastic containers and refrigerate. When a layer of fat has formed on the top, remove. Reduce and bind with butter until the right consistency.
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