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Lamb stock
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| Artist: |
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| Categories: |
Lamb & Mutton, Soups & Stews |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1
| | Bone from a 6-lb leg of | | | Lamb, cut in half | | 3
| | Stalks celery, cut into | | | Small pieces | | 2
| | Carrots, cut into small | | | Pieces | | 2
| | Onions, peeled and | | | Quartered | | 1
| large | Ripe tomato OR | | 1
| cup | Canned tomato, cut into | | | Small pieces | | | Any drippings from roast | | | Lamb | | 4
| | Peppercorns | | 1
| | Bay leaf | | 1
| | Parsley |
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Procedures:
| 1 | Add enough water to just cover the lamb bone. | | 2 | Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful. | | 3 | If it tastes weak, simply raise the heat a bit and let it reduce further. | | 4 | Drain the stock into a colander set over a large bowl. | | 5 | Remove the bones and cut any remaining meat off and set aside. | | 6 | Discard the vegetables and bones. | | 7 | Remove any fat that has floated to the top. | | 8 | The stock can then be refrigerated or frozen, or used right away to make a soup. | | 9 | makes about 8 cups. |
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