5 hrs 25 mins
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.
My Private Note
Units: US | Metric
- 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)
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 6 black peppercorns
- 1Preheat the oven to 400°F.
- 2In a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
- 3Transfer the bones and trimmings to a stockpot, and degrease the roasting pan.
- 4Place over medium-high heat and stir in 4 fluid ounces of water, scraping up any browned bits.
- 5Pour these deglazed juices into the stockpot.
- 6Add the remaining ingredients and water to cover.
- 7Bring to a simmer over medium heat, reduce the heat to low, cover partially, and simmer for 3 to 4 hours, skimming frequently.
- 8Strain the stock into a bowl through a colander lined with a double layer of dampened cheesecloth.
- 9Gently press the solids to extract all the liquid; discard the solids.
- 11Remove fat from the surface.
- 12The stock can be stored for up to a week in a refrigerator, or longer if frozen.
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Nutritional Facts for Bon Appetit Lamb Stock
Serving Size: 1 (129 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 34.7
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 36.1 mg
- Total Carbohydrate 7.9 g
- Dietary Fiber 1.9 g
- Sugars 3.5 g
- Protein 1.1 g