Bon Appetit Lamb Stock

"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."
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Ready In:
5hrs 25mins




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

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


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


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