1 kg of lamb neck 80 g of onion (1 onion)
100 g of butter 2 cloves of garlic 1.5 l of white chicken stock •Prepare the lamb stock. •Cut the lamb neck into 4 x 4 cm cubes. Peel the onion and cut it into quarters. •Heat up some olive oil in a pan. Add the meat and bones. •Sear until they are nice and brown, then add butter. •Reduce the heat and let them gain a slight color. Add onion and crushed garlic cloves. Let them gain a nice color, yet make sure they don’t burn. Degrease. Grab a ladle of water and add it in three batches. Let reduce. Add the remaining water. •Let simmer for about 1:15h. •Pour the contents of the pan into a large strainer. •Strain and set aside somewhere cold.