Recipe
Additional info: makes 2 quarts
LAMB STOCK
Cooking time: 4 hours
Totaltime: 4 hours 30 minutes Additional info: makes 2 quarts
Ingredients
- 5 pounds lamb shanks, or neck bones
- 2 medium unpeeled onions, quartered
- 2 medium carrots, halved lengthwise
- 2 bay leaves
- 2 sprigs thyme
- 2 sprigs parsley
- 10 whole black peppercorns
Preparation
-
Preheat oven to 500 degrees. Place the lamb shanks, or neck bones in a roasting pan and roast in oven turning occasionally, until browned on all sides, about 20 minutes.
Transfer the lamb to a large stock pot, and add onions, carrots, bay leaves, thyme, parsley and peppercorns.
Add 1 quart of water to roasting pan. Heat and scrape any bits on bottom of pan. Add liquid to stock pot with 3 quarts of water to cover bones.
Bring to a boil and simmer for 2 to 3 hours, skimming occasionally. Strain stock into a large saucepan. Let cool, then cover and refrigerate for up to 3 days. Remove the fat from top before using.
main ingredients:
type of recipe:
sauce
cuisine:
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Kashmiri lamb curry
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Roast leg of baby lamb beaumanière
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Rack of lamb with mushroom crust
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Curried lamb
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