This robust lamb stock forms the foundation of many classic dishes, offering a deep, savory flavor that enhances soups, stews, and braises. By roasting the bones and aromatics first, you unlock a rich, complex taste profile that cannot be achieved by simply simmering raw ingredients. The addition of mirepoix&# 226;ÂÂonions, carrots, and garlicâÂÂalong with fresh herbs like thyme and bay leaves, creates a well-rounded bouquet of flavors. The long simmering time allows collagen to break down into gelatin, giving the stock a luxurious mouthfeel and body. This stock is incredibly versatile and can be used as a base for French onion soup, lamb shank dishes, or hearty vegetable stews. It is best made in batches and frozen for future use, ensuring you always have a high-quality stock on hand for quick and delicious meals.
Lamb Stock – Master Chefs
Description
This robust lamb stock forms the foundation of many classic dishes, offering a deep, savory flavor that enhances soups, stews, and braises. By roasting the bones and aromatics first, you unlock a rich, complex taste profile that cannot be achieved by simply simmering raw ingredients. The addition of mirepoix&# 226;ÂÂonions, carrots, and garlicâÂÂalong with fresh herbs like thyme and bay leaves, creates a well-rounded bouquet of flavors. The long simmering time allows collagen to break down into gelatin, giving the stock a luxurious mouthfeel and body. This stock is incredibly versatile and can be used as a base for French onion soup, lamb shank dishes, or hearty vegetable stews. It is best made in batches and frozen for future use, ensuring you always have a high-quality stock on hand for quick and delicious meals.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC).
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Place lamb bones and trimmings in a roasting pan. Roast until well browned, about 45 minutes, stirring occasionally.
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Transfer the roasted bones and trimmings to a large stockpot.
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Degrease the roasting pan, leaving behind any browned bits.
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Place the roasting pan over medium-high heat. Add 1/2 cup of water, scraping up the browned bits from the bottom.
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Pour these deglazed juices into the stockpot with the bones.
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Add the chopped onions, carrots, garlic, bay leaves, peppercorns, thyme, and tomatoes to the stockpot.
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Add enough water to cover the ingredients by about an inch.
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Bring the mixture to a simmer over medium heat.
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Reduce heat to low. Partially cover the stockpot.
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Simmer gently for 3 to 4 hours, skimming off foam and impurities frequently.
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Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth.
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Gently press the solids in the cheesecloth to extract all remaining liquid.
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Discard the solids.
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Allow the stock to cool completely.
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Remove and discard the solidified fat from the surface.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Stock can be stored in an airtight container in the refrigerator for up to a week. For longer storage, freeze in portions for up to 3 months.
Substitutions: If fresh thyme is unavailable, you can use 1/2 teaspoon of dried thyme. Canned tomatoes can be used instead of fresh.
Tip: Skimming the foam frequently during the first hour of simmering ensures a clearer, cleaner-tasting stock.
Safety: Ensure the stock is cooled properly before storing to maintain food safety and refrigerator temperature.
