Lamb Stock
Lamb Stock
Lamb Stock
Ingredients
- 1 fresh thyme sprig
- 8 whole black peppercorns
- 1 teaspoon kosher salt
- 1 garlic clove peeled
- ½ cup parsley stems
- ½ cup fresh celery leaves
- 1 carrot peeled
- 1 medium-size onion peeled and pierced with 1 whole clove
- 1 ½ pounds lamb bones
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.
