Date Added: 13 Sep 2009
Listed in: Lamb Recipes

Lamb Stock Ingredients

Bones and trimmings from 2 racks of Lamb
1/2 c Water,plus more as needed
1 c Tomato,fresh or canned
1 md Onion,chopped
2 lg Carrots,chopped
2 Celery,stalks, trimmed and,Chopped
5 Garlic,cloves, chopped
1 Thyme,fresh, sprig OR
1/2 t Thyme,dried
2 Bay leaves
6 Peppercorns,black

Lamb Stock Cooking Instructions

Preheat the oven to 400 F.

In a roasting pan, roast bones and trimmings until well browned,
about 45 minutes, stirring occasionally.

Transfer bones and trimmings to a stockpot, and degrease the
roasting pan. Place over medium-high heat and stir in 1/2 cups of
water, scraping up any browned bits. Pour these deglazed juices into
the stockpot.

Add remaining ingredients and water to cover. Bring to simmer over
medium heat, reduce heat to low, cover partially, and simmer 3 to 4
hours, skimming frequently.

Strain stock into bowl through a colander lined with double layer
of dampened cheesecloth. Gently press solids to extract all of the
liquid, discard the solids. Cool. Remove fat from surface.

Stock can be stored for up to a week in a refrigerator


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