The Bone From the Leg of Lamb
8 Carrots Cut into Chunks, Divided in Half
2 Large Spanish Onion Cut into Chunks with Skin On, Divided in Half
8 Celery Stalks Cut into Large Chunks, Divided in Half
1/2 Cup Fresh Garlic, Divided in Half
XVOO Olive Oil
2 Cups Madeira Wine or Red Wine
Preheat oven to 425 degrees F.
Place the bone and half of the vegetables and garlic into a roasting pan or large sauté pan and toss with olive oil to coat. Roast for 1 hour until the bone and vegetables are nicely browned. Remove all from the pan and place in a Dutch oven or stock pot with the rest of the vegetables. De-glaze the pan with the wine scraping up the brown bits. Pour this into the stock pot and cover the bone and vegetables with water by about two inches and bring to a boil. Lower heat to a simmer and cover with a lid. Simmer for several hours (I like to let it simmer for at least 8 hours and many times I will let it go over night). Strain the stock and refrigerate until the fat comes to the top.
Remove the fat and make a roux using equal parts fat and flour (start with 8 tablespoons of each. The amount of roux you will incorporate into the stock will depend on how much stock you have.) Cook this mixture over medium heat for about 10 minutes stirring constantly. This helps reduce the flavor of raw flour and makes for a more delicious sauce. Bring the stock to a boil and add the cooked roux, a little at a time, whisking all the while ,until the roux is dissolved and the stock is thickened into a sauce. Add salt and pepper to taste. Strain into a serving bowl and spoon some of the sauce on to each persons slice of meat.