LAMB STOCK

Lamb Stock image

Provided by Nancy Harmon Jenkins

Time 3h15m

Yield 1 1/2 cups reduced stock

Number Of Ingredients 10

Ingredients

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