Made a lamb consomme - Now what should I do?

[PiB]

I had some broth left over after making lamb shanks (actually goat shanks so a bit leaner but same flavor) but now what can I do with consommé made from the broth? I am really not sure what would go well with it.

Put in cups or small bowls with 2 fried shrimp? Scallops? Straight by itself with a few fresh herbs on top? Maybe with a raw oyster in it? Some kind of steamed vegetable?

Your ideas are greatly appreciated.

[Pferdestarke]

You've proven to yourself that you can make a clear stock.

Now reduce it by 3/4, add a glass of red, reduce some more, season and add some cold butter for shine.

Should be good with a slow roast shoulder.

Or treat as a stock.

Never make a lamb consommé again.

[DUMBO100]

topic closed

[PiB]

Yes, to be fair I'm not sure if I followed the exact french rule of LAW for consommé.

Left over braising liquid, added shank bones and water lightly boiled for awhile.

Strained and mixed with egg white while luke warm added chopped fennel and carrot.

Slowly heat, creating a raft after awhile then slowly remove raft.

Then filter mixture with shinwa (can't spell!) with coffee filter.

Finally, strips of wax paper slide across the top of the liquid to remove any oil slicks.

[Pferdestarke]

Sounds fairly classic to me.

A more modernist approach is to freeze the mixture and then let it thaw in muslin. That gives crystal clear results.

[krallicious]

Don't add the egg whites with the fennel and bones. Simmer with the bones and fennel for a couple of hours, sieve and then reduce a little.

Get hold of some lean lamb mince and mix lightly with the egg white and add to the stock along with ice cubes. Bring to a light simmer VERY slowly.

Skim, pass through a sieve into muslin and allow to pass through over night.

Then do as PS says.

[PiB]

How and what do people suggest I serve with it? Thanks.

[soad]

Got a lot of money and want to impress? Shave some fresh white truffles into the consomme just at the table side when you serve it.
What an aroma is released!

Feel like a little dramatic flair is in order? Flame the soup with a good brandy or calvados.

Do you want to show off your hard won knife skills? Then a brunoise or julienne of spring vegetables is just perfect.

[Mobile Chicane]

Lamb consommé?

There will be no getting over the 'sheepy' taste for anything other than a Lancy Hotpot, curry or biryani.

Don't bother clarifying lamb stock, unless for a very posh roast.

[PiB]

soad's idea of vegetables made me think of finely julienned cucumber in a bundle tied with a chive strand. Maybe a pomegranate seed inside. Not sure if I have enough dexterity for that.