DIY Lamb Stock
DIY Lamb Stock recipe
Yield
12 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 |
lamb bones
|
*
|
|
| 3 | tablespoons |
vegetable oil
olive |
|
| 1 | medium |
carrots
chopped |
|
| 2 | medium |
shallots
minced |
*
|
| 1 |
celery stalks
chopped |
|
|
| 1 | tablespoon |
parsley leaves
minced |
|
| 4 | medium |
tomatoes
seeded, chopped |
|
| ½ | cup |
wine
white |
*
|
| ½ | cup |
stock
veal |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
lamb bones
|
*
|
| 45 | ml |
vegetable oil
olive |
|
| 1 | medium |
carrots
chopped |
|
| 2 | medium |
shallots
minced |
*
|
| 1 | each |
celery stalks
chopped |
|
| 15 | ml |
parsley leaves
minced |
|
| 4 | medium |
tomatoes
seeded, chopped |
|
| 118 | ml |
wine
white |
*
|
| 118 | ml |
stock
veal |
|
Directions
Brown the lamb bones in the oil and add the rest of the ingredients.
Bring to a boil and reduce the heat to simmer for 30 minutes.
