Best Lamb Stock Recipes

LAMB STOCK

Steps:

• Put lamb bones in large, heavy kettle, cover with cold water and bring to boil over medium-high heat. As soon as water boils, remove from stove and drain, discarding water. Clean pot completely; rinse off bones and return them to pot.
• Add vegetables and herbs to bones and fill pot with 3 to 4 quarts of water. Put over medium heat and bring to a simmer. Reduce heat and continue to cook at gentle simmer 2 1/2 to 3 hours. Broth should be reduced and concentrated.
• Strain stock, discarding bones and vegetables. Pass stock through cheesecloth or fine-mesh sieve, and set aside in a cool place. When fat has risen and hardened slightly, skim it off top. Stock may be refrigerated until ready to use.
• Before using, reheat stock and simmer gently, uncovered, over low heat for several hours to reduce to about a cup and a half. Add vinegar, salt and pepper, if desired.

VEGETABLE STOCK FOR 10-HOUR BRAISED LAMB

Steps:

• Preheat oven to 400 degrees. Place onions, leeks, celery, parsnips, turnips, garlic, and mushrooms in a large roasting pan. Drizzle with olive oil and toss to coat. Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned, about 45 minutes.
• Transfer vegetables to a large stockpot. Add 2 cups water to roasting pan and scrape up browned bits from bottom of pan; pour into stockpot. Add 10 cups water to stockpot, along with parsley, thyme, bay leaf, peppercorns, wine, and salt. Bring to a boil over high heat, then reduce heat to low. Partially cover pot and gently simmer stock until vegetables are very soft, 30 to 45 minutes.
• Strain stock through a fine-mesh sieve into a large bowl; discard solids. Stir vinegar into stock and use immediately or cool to room temperature and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.

LAMB STOCK

Steps:

• In a stockpot, combine the lamb bones with about 12 cups of cold water, or enough to cover.
• Bring the mixture to a boil and skim off the froth. Add the remaining ingredients and simmer over low heat, covered partially, for 2 hours. Strain the broth through a sieve, discarding the bones and the vegetables.
• Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat.

BON APPETIT LAMB STOCK

Steps:

• 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.

LAMB STOCK

Steps:

• Combine all the ingredients, except the tomato paste, in a kettle and bring to the boil.
• Add the tomato paste and salt, and continue cooking about one and one-half hours. Strain the broth and discard the solids. There should be about three quarts of liquid.

LAMB STOCK

Steps:

• Place the lamb bones and veal knuckle in a large soup kettle and cover with cold water. Place the kettle over high heat and bring to a boil. Boil for five minutes, drain under cold running water and drain again. Rinse out the pot and return bones to it. Add the remaining ingredients and cover with cold water. Over high heat, bring to a rolling boil. Skim the surface, reduce the heat and simmer for two hours, skimming from time to time.
• Strain the stock into a clean pot, pressing down on the bones and vegetables to release all their liquid. Allow to cool to room temperature. Refrigerate for 24 hours.
• When ready to make the stew, scrape off the residue of fat and discard. Bring the stock to a simmer over medium heat.