Lamb Stock

This International main features Lean Lamb -- Neck Or Shank 2 ea Carrots -- Cut In 2" Pieces, Water 2 Stalks Celery -- Cut In 2", Peppercorns Pieces, Cloves Garlic -- Crushed 3 ea Parsnips -- Cut In 2", Parsley -- Dried Pieces. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 10

Calories: 1500.5

Dietary: Gluten-free

Description

This International main features Lean Lamb -- Neck Or Shank 2 ea Carrots -- Cut In 2" Pieces, Water 2 Stalks Celery -- Cut In 2", Peppercorns Pieces, Cloves Garlic -- Crushed 3 ea Parsnips -- Cut In 2", Parsley -- Dried Pieces. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

2 lbs Lean Lamb -- Neck Or Shank
2 whole Carrots -- Cut In 2" Pieces
4 quart Water 2 Stalks Celery -- Cut In 2"
6 whole Peppercorns Pieces
2 small Cloves Garlic -- Crushed
3 whole Parsnips -- Cut In 2"
2 tablespoons Parsley -- Dried Pieces
1 whole Turnip -- Quartered Salt -- To Taste

Directions

1
In an 8-quart pot, brown the meat well on all sides.
2
Add the water, peppercorns, garlic and dried parsley.
3
Bring to a full boil, reduce the heat and simmer for 1 hour.
4
Add the turnip, carrots, parsnips, and celery and continue cooking for an additional 1 1/2 hours.
5
Cool completely and strain.
6
Salt to taste.
7
Remove the meat from the bones and reserve for another use.
8
Refrigerate the stock for several hours then remove the congealed fat from the surface

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1500.5kcal

% Daily Value *
Total Fat 70.5g109%
Saturated Fat 28.5g143%
Cholesterol 293.6mg98%
Sodium 286.3mg12%
Total Carbohydrate 152.1g51%
Dietary Fiber 52.0g208%
Sugars 7.2g
Protein 108.3g217%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, carrots, celery, cloves, crushed, cut, dried, garlic, international, lamb, lean, main, neck, parsley, parsnips, peppercorns, pieces, quartered, salt, shank

Read it online: https://www.chefs-mate.com/recipe/lamb-stock/