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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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A basic lamb stock useable in many other dishes. Ingredients:
8 pints water |
5 lb lamb bones; with attached meat |
3 tablespoon olive oil |
1 teaspoon salt |
6 whole black peppercorns |
1 teaspoon dried thyme leaves |
3 garlic cloves |
1 onion, peeled and quartered |
2 celery stalks, cut in pieces |
1 carrot, cut in pieces |
Directions:
1. Put the olive oil in a large baking pan. Add bones with any attached meat. Toss to coat in the oil. Sprinkle on salt, thyme leaves, and garlic powder.
2. Roast the lamb until the pieces are well browned, about 30 minutes at 350 F.
3. Pour in 2 cups of water and allow to set for about five minutes to loosen any pan drippings. If any remain, loosen them with a spatula; this is the rich lamb flavor that makes the stock.
4. Transfer the lamb and liquid to a large stewing pot and add the rest of the water and the other ingredients. Bring to a boil, reduce heat and simmer for 2 hours. Strain stock into pint or quart jars. Can, freeze, or refrigerate as you wish.
5. Use any meat for other dishes.
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