Bon Appetit Lamb Stock

Fido ®™'s Note:

I couldn't believe that, of 32,000++ recipes at Recipezaar, no lamb stock recipe existed! So allow me to fill that void. Recipe from Bon Appetit magazine.

• Total Time: 5 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 5

• lamb bone , and trimmings from 2 racks of lamb or equivalent
• 4 fluid ounces water , plus more as needed
• 1 cup tomato (fresh or canned)
• 1 medium onion , chopped
• 2 large carrots , chopped
• 2 stalks celery , trimmed and chopped
• 5 cloves garlic , chopped (or more)
• ½ teaspoon dried thyme
• 2 bay leaves
• 6 black peppercorns

Directions:

1. Preheat the oven to 400°F.
2. In a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
3. Transfer the bones and trimmings to a stockpot, and degrease the roasting pan.
4. Place over medium-high heat and stir in 4 fluid ounces of water, scraping up any browned bits.
5. Pour these deglazed juices into the stockpot.
6. Add the remaining ingredients and water to cover.
7. Bring to a simmer over medium heat, reduce the heat to low, cover partially, and simmer for 3 to 4 hours, skimming frequently.
8. Strain the stock into a bowl through a colander lined with a double layer of dampened cheesecloth.
9. Gently press the solids to extract all the liquid; discard the solids.
10. Cool.
11. Remove fat from the surface.
12. The stock can be stored for up to a week in a refrigerator, or longer if frozen.

Reviews

[OldManChef]

This was very good. I added 1/4 cup of celery leaves and substituted 2 T. of tomato paste for the tomatoes.