Lamb Stock

Good lamb stock starts with roasted bones. Browning the rack bones and trimmings at high heat for 45 minutes develops a deep, caramelized flavor that boiling raw bones never achieves. Those browned bits stuck to the roasting pan get deglazed with water and added to the pot, so nothing is wasted.

The aromatics are classic French: onion, carrots, celery, garlic, thyme, bay leaves, and black peppercorns. Tomatoes add acidity that brightens the stock and helps extract collagen from the bones. That collagen is what gives the finished stock its body and silky texture.

Skimming frequently during the 3 to 4 hour simmer keeps the stock clear. The foam and fat that rise to the surface cloud the liquid and can give it a greasy, murky quality if left in.

Chef Tips

• Dampen the cheesecloth before straining. Dry cheesecloth absorbs stock and wastes liquid. A double layer catches fine sediment for a crystal-clear result.
• Press the solids gently through the colander to extract all the liquid, but don’t force them. Over-pressing pushes through cloudy bits.
• Cool the stock uncovered before refrigerating. Covering it hot traps steam and can cause bacteria to grow in the temperature danger zone.
• The fat cap that forms on top after chilling can be peeled off in one piece. It actually seals the stock underneath and extends its fridge life.

Variations

• Add a splash of red wine during deglazing for a deeper, more complex stock.
• Roast the vegetables alongside the bones for the last 15 minutes to add another layer of caramelized flavor.
• Reduce the finished stock by half for a concentrated demi-glace you can freeze in ice cube trays.