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| Recipes | Stocks |
| Yield | 0 |
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| Recipes | Stocks |
Lamb Stock
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
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.