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.
Provided by Fido
Categories Stocks
Time 5h25m
Yield 5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 34.7, Fat 0.2, SaturatedFat 0.1, Sodium 36.2, Carbohydrate 8, Fiber 1.9, Sugar 3.5, Protein 1.1
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