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Lamb Stock

Lamb Stock recipe image
This robust lamb stock is the perfect foundation for hearty stews, rich soups, or as a flavorful base for braising. Made by simmering roasted lamb bones with classic mirepoix&# 226;ÂÂcarrots, celery, and onionsâÂÂalong with fresh herbs and tomatoes, it develops a deep, complex savory flavor. The long simmering process extracts gelatin and nutrients, resulting in a stock with excellent body and mouthfeel. It is an essential pantry item for any cook who loves working with lamb, offering a way to use leftover bones and vegetable trimmings efficiently. Once strained and skimmed, it can be used immediately or stored for future culinary projects.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 64.5
Dietary: Gluten-free
Description
This robust lamb stock is the perfect foundation for hearty stews, rich soups, or as a flavorful base for braising. Made by simmering roasted lamb bones with classic mirepoix&# 226;ÂÂcarrots, celery, and onionsâÂÂalong with fresh herbs and tomatoes, it develops a deep, complex savory flavor. The long simmering process extracts gelatin and nutrients, resulting in a stock with excellent body and mouthfeel. It is an essential pantry item for any cook who loves working with lamb, offering a way to use leftover bones and vegetable trimmings efficiently. Once strained and skimmed, it can be used immediately or stored for future culinary projects.
Ingredients
  • 1 Bone From a 6-lb leg of lamb
  • 3 Stalks Celery, cut into small pieces
  • 1 large Ripe tomato OR 1 cup canned tomato, cut into small pieces
  • 1 cups Any drippings from roast lamb (optional)
  • 1 bunch Parsley
  • 8 cups Water
Directions
  1. 1
    Place the lamb bone, celery, carrots, onions, tomato, peppercorns, bay leaf, and parsley in a large stockpot.
  2. 2
    Add any lamb drippings if available, then add enough water to just cover the lamb bone and vegetables.
  3. 3
    Bring the mixture to a boil over high heat.
  4. 4
    Once boiling, reduce the heat to low to maintain a gentle simmer.
  5. 5
    Partially cover the pot and simmer for 1 to 2 hours, skimming off any foam or impurities that rise to the surface.
  6. 6
    Taste the stock; if it tastes weak, raise the heat slightly to reduce it further until the desired flavor intensity is reached.
  7. 7
    Drain the stock through a fine-mesh colander or sieve set over a large bowl to remove solids.
  8. 8
    Discard the vegetables and bones, or remove any remaining meat from the bones to set aside for another use.
  9. 9
    Let the stock cool slightly, then remove any fat that has floated to the top.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 64.5kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 1.5g8%
Cholesterol 19.2mg7%
Sodium 14.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 7.2g15%

* 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: Refrigerate in airtight containers for up to 4-5 days, or freeze for up to 6 months. Skim off any solidified fat before using.

Variations: For a clearer stock, do not disturb the pot during simmering. For a richer flavor, roast the bones and vegetables in the oven at 400ðF (200ðC) for 30 minutes before adding water.

Tips: Use this stock as a base for lamb stews, lentil soups, or risottos. The extracted meat from the bones can be shredded and added back into the final dish.

Keywords: lamb stock, bone broth, soup base, savory, homemade stock, lamb bones, mirepoix, simmering, stews, cooking liquid, rich flavor, gelatin, pantry staple
Read it online: https://www.chefs-mate.com/recipe/lamb-stock-2/