Homemade Lamb Demi-Glace (Using a Head)

5 from 1 vote

Demi glace made at home using a crock pot and a lamb or goat head. Makes about 2 cups.

Prep Time15

Cook Time2

Total Time2 15

Course: Condiment

Cuisine: French

Keyword: demi glace recipe

Calories: 50kcal

3.5 lbs bones or a lamb head and a few handfuls of trim or meaty bones
2 tablespoons tomato paste
1 cup red wine
1 small onion roughly chopped
1 medium carrot roughly chopped
1 rib celery roughly chopped
A few sprigs of fresh thyme 10 peppercorns, and 1 dried bay leaf, wrapped in cheesecloth and tied for easy removal.
Water as needed, about 5 cups

Roast the head at 350 F for 45 minutes or until browned, then put into an 8 qt slow cooker with the remaining ingredients. Cook on low for 48 hours, then strain.
Chill the glace, skimming any fat that rises to the surface and discarding. Inspect the glace and it's set-it should be very firm like jello. If it isn't firmly set, you can reduce it in a small pan to concentrate it, just keep an eye on it.
After the glace is done, it can be refrigerated for up to a week. I like to freeze it in ice cub trays, vacuum-sealed and kept in the freezer to use as needed.

Using a head is the most efficient way to make this. Make sure to have your butcher cut the head in half for you if possible.