LAMB STOCK

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Lamb stock image

Provided by Craig Claiborne And Pierre Franey

Categories     soups and stews, main course, side dish

Time 1h30m

Yield About three quarts

Number Of Ingredients 10

3 pounds lamb bones
3 cups coarsely chopped leek leaves
1 1/2 cups coarsely chopped celery
4 bay leaves
6 whole cloves
1 tablespoon dried thyme
2 tablespoons ground cumin
8 quarts water
1 6-ounce can tomato paste
Salt to taste, if desired

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.

Nutrition Facts : @context http, Calories 1, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 0 grams, TransFat 0 grams

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