LAMB STOCK

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Lamb Stock image

Provided by Nancy Harmon Jenkins

Categories     dinner, soups and stews

Time 3h15m

Yield 1 1/2 cups reduced stock

Number Of Ingredients 10

3 to 3 1/2 pounds of meaty lamb bones
1 medium-size onion, peeled and chopped
2 shallots, peeled and chopped
1 rib celery
4 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 cloves
1 1/2 tablespoons herbed vinegar or best-quality white-wine vinegar
Salt and freshly ground black pepper to taste, optional

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.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 44 milligrams, Sugar 0 grams, TransFat 0 grams

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