Lamb Stock Recipe - Cooking Index
Lamb Stock Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Lamb bones |
| 1 lb | 454g / 16oz | Onion - peeled, and (medium) |
| Pierced with 1 whole clove | ||
| 1 | Carrot - peeled | |
| 1/2 cup | 55g / 1.9oz | Fresh celery leaves |
| 1/2 cup | 118ml | Parsley stems |
| 1 | Garlic clove - peeled | |
| 1 teaspoon | 5ml | Kosher salt |
| 8 | Black peppercorns | |
| 1 | Fresh thyme sprig |
In a stockpot, combine the lamb bones with about 12 cups of cold water, or enough to cover. Bring the mixture to a boil and skim off the froth. Add the remaining ingredients and simmer over low heat, covered partially, for 2 hours.
Strain the broth through a sieve, discarding the bones and vegetables. Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat. The stock can be frozen for up to 2 months.
This recipe yields 5 cups.
Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com
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