Homemade Lamb Stock
Submitted by carol_145
Homemade lamb stock from leftover leg-of-lamb bones simmered with celery, carrot, onion, tomato, and herbs. The kitchen-fundamental that turns a roast carcass into the base for stews, soups, and sauces.
YIELD
8 servingsPREP
20 minCOOK
120 minREADY
140 minIf you’ve roasted a leg of lamb, the bones are gold. Don’t throw them out. Simmering them with vegetables and aromatics for an hour or two extracts the collagen, marrow, and meat flavor that no store-bought broth can match. The result is a deep, savory stock that elevates any lamb stew, shepherd’s pie, or Scotch broth you cook later.
The addition of a fresh tomato (or canned tomato in winter) is the secret most home cooks miss. The acid from the tomato gently breaks down the connective tissue in the bones, releasing more flavor and gelatin into the broth than water alone can manage.
Bay, peppercorns, and a sprig of parsley are the classic French stock aromatics. Resist adding salt during the simmer. Stocks reduce, and pre-salted stock can turn aggressive when you cook it down later.
A partial cover is the right setup. Full cover steams everything; uncovered evaporates too fast. Halfway lets the stock reduce slowly while concentrating the flavor.
Strain, defat, and use right away or stash in the freezer in 2-cup portions for whenever you need a flavor boost.
Chef Tips
- Roast the bones at 425°F (220°C) for 30 minutes first for a deeper, browner stock.
- Pick off any remaining meat after straining for tomorrow’s lamb hash.
- Skim foam during the first 20 minutes for a clearer broth.
- Chill overnight before defatting. The fat solidifies and lifts off cleanly.
- Freeze in ice cube trays for instant flavor boosters in sauces.
Variations
- Add a head of garlic split in half for a roasted-garlic depth.
- Toss in a handful of fresh thyme or rosemary in the last 30 minutes.
- Use beef bones in place of lamb for a more familiar, less gamey stock.
Ingredients
Directions
Add enough water to just cover the lamb bone.
Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful.
If it tastes weak, simply raise the heat a bit and let it reduce further.
Drain the stock into a colander set over a large bowl. Remove the bones and cut any remaining meat off and set aside.
Discard the vegetables and bones.
Remove any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away to make a soup.
Makes about 8 cups.
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