Lamb Stock
Yield
5 cupsPrep
30 minCook
240 minReady
270 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
rack of lamb
bones and trimmings from |
*
|
|
| ½ | cup |
water
plus more as needed |
|
| 1 | cup |
tomatoes
fresh or canned |
|
| 1 | medium |
onions
chopped |
|
| 2 | large |
carrots
chopped |
|
| 2 |
celery
stalks, trimmed, and chopped |
|
|
| 5 |
garlic cloves
chopped |
|
|
| 1 |
thyme
fresh, sprig , or 1/2 ts thyme, dried |
*
|
|
| 2 |
bay leaves
|
*
|
|
| 6 |
peppercorns
black |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
rack of lamb
bones and trimmings from |
*
|
| 118 | ml |
water
plus more as needed |
|
| 237 | ml |
tomatoes
fresh or canned |
|
| 1 | medium |
onions
chopped |
|
| 2 | large |
carrots
chopped |
|
| 2 | each |
celery
stalks, trimmed, and chopped |
|
| 5 | each |
garlic cloves
chopped |
|
| 1 | each |
thyme
fresh, sprig , or 1/2 ts thyme, dried |
*
|
| 2 | each |
bay leaves
|
*
|
| 6 | each |
peppercorns
black |
*
|
Directions
Preheat the oven to 400℉ (200℃).
In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally.
Transfer bones and trimmings to a stockpot, and degrease the roasting pan.
Place over medium-high heat and stir in ½ cups of water, scraping up any browned bits.
Pour these deglazed juices into the stockpot.
Add remaining ingredients and water to cover.
Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently.
Strain stock into bowl through a colander lined with double layer of dampened cheesecloth.
Gently press solids to extract all of the liquid, discard the solids.
Cool. Remove fat from surface.
Stock can be stored for up to a week in a refrigerator.
