Homemade Lamb Stock
Homemade Lamb Stock recipe
Yield
8 servingsPrep
20 minCook
120 minReady
140 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
lamb bones
from 6lb leg of lamb, cut in half |
*
|
|
| 3 | stalks |
celery
cut into small pieces |
*
|
| 2 |
carrots
cut into small pieces |
|
|
| 2 |
onions
peeled, quartered |
|
|
| 1 | large |
tomatoes
ripe or 1 cup canned tomato, cut into small pieces |
|
|
lamb
any drippings from roast lamb |
*
|
||
| 4 |
peppercorns
|
*
|
|
| 1 |
bay leaves
|
*
|
|
| 1 |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lamb bones
from 6lb leg of lamb, cut in half |
*
|
| 3 | stalks |
celery
cut into small pieces |
*
|
| 2 | each |
carrots
cut into small pieces |
|
| 2 | each |
onions
peeled, quartered |
|
| 1 | large |
tomatoes
ripe or 1 cup canned tomato, cut into small pieces |
|
| 1 | x |
lamb
any drippings from roast lamb |
*
|
| 4 | each |
peppercorns
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
parsley leaves
|
*
|
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.
