Lamb Stock

Submitted by admin on Mon, 08/17/2009 - 22:26
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Description

Lamb Stock

Ingredients

  • 1½ pounds lamb bones

  • 1 medium-size onion, peeled and pierced with 1 whole clove

  • 1 carrot, peeled

  • ½ cup fresh celery leaves

  • ½ cup parsley stems

  • 1 garlic clove, peeled

  • 1 teaspoon kosher salt

  • 8 whole black peppercorns

  • 1 fresh thyme sprig

Instructions

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 vegetables. Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat. The stock can be frozen for up to 2 months.