Chef's Note: Demi-glaze is traditionally a brown sauce which has been reduced by half its volume to intensify the flavor. Although veal bones are commonly used for this recipe, substituting roasted lamb bones will create a beautifully silky sauce to complement any lamb preparation. The addition of dark ale lends a pleasant bitterness to a rich, almost sweet but savory sauce.

Ingredients:

Yield: 1-1/2 cups

Lamb Stock:
2 Tbs. vegetable oil
1 lb. lamb bones, cut into 2 inch pieces
1 small white onion
1 carrot
2 stalks celery
4 cloves garlic
1 Tbs. tomato paste
2 qts. water
10 peppercorns
2 bay leaves
2 sprigs parsley

Sauce:
1 tsp. vegetable oil
2 shallots, minced
6-oz. stout or porter
1 Tbs. pure maple syrup
1-1/2 cups lamb stock, reduced
1 Tbs. unsalted butter
1 tsp. kosher salt
cracked black pepper, to taste

Directions:

1. To make the lamb stock, preheat the oven to 450 degrees F.
   
2. Pour the oil into a roasting pan, add the bones, place the pan into the oven and cook for 1 hour, stirring occasionally.
   
3. When the bones are brown, stir in the vegetables and tomato paste and cook for an additional 30 minutes, stirring every 5 minutes.
   
4. Remove the pan from the oven and scrape everything into a soup pot.
   
5. Add the water, peppercorns, bay leaf and parsley.
   
6. Simmer the stock for up to 4 hours. Carefully strain the stock.
   
7. Pour the stock into 2-3 quart sauce pan. Simmer until 2 cups remain.

To make the sauce:

1. In a 2 quart sauce pan, heat the oil then add the minced shallot, cook for 1 minute over medium high heat, then add the beer and the maple syrup.
   
2. Simmer until half the liquid had evaporated.
   
3. Add the reduced lamb stock. Bring to a simmer, cook for 2 minutes.
   
4. Remove the pan from the heat.
   
5. Finish the sauce by whisking in the butter and seasoning with salt and pepper. Serve hot.

Tim Schafer's Cuisine
82 Speedwell Avenue
Morristown, NJ 07960
973-538-3330
www.thebrewchef.com