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Lamb Stock – Master Chefs

Lamb Stock - Master Chefs recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 5
Calories: 0.0
Dietary: Gluten-free
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
  • 1/2 cups Water, plus more as
  • 5 whole Garlic, cloves, chopped
Directions
  1. 1
    Preheat the oven to 400ðF (200ðC).
  2. 2
    Place lamb bones and trimmings in a roasting pan. Roast until well browned, about 45 minutes, stirring occasionally.
  3. 3
    Transfer the roasted bones and trimmings to a large stockpot.
  4. 4
    Degrease the roasting pan, leaving behind any browned bits.
  5. 5
    Place the roasting pan over medium-high heat. Add 1/2 cup of water, scraping up the browned bits from the bottom.
  6. 6
    Pour these deglazed juices into the stockpot with the bones.
  7. 7
    Add the chopped onions, carrots, garlic, bay leaves, peppercorns, thyme, and tomatoes to the stockpot.
  8. 8
    Add enough water to cover the ingredients by about an inch.
  9. 9
    Bring the mixture to a simmer over medium heat.
  10. 10
    Reduce heat to low. Partially cover the stockpot.
  11. 11
    Simmer gently for 3 to 4 hours, skimming off foam and impurities frequently.
  12. 12
    Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth.
  13. 13
    Gently press the solids in the cheesecloth to extract all remaining liquid.
  14. 14
    Discard the solids.
  15. 15
    Allow the stock to cool completely.
  16. 16
    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.

Keywords: lamb stock, homemade stock, roasted bones, rich broth, simmering, aromatics, thyme, bay leaves, garlic, onions, carrots, peppercorns, stock base, slow cooking, gelatinous, savory, umami, pantry staple, freezer friendly, master chefs, culinary technique
Read it online: https://www.chefs-mate.com/recipe/lamb-stock-master-chefs/