 |
Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 5 |
|
I couldn't believe that, of 32,000++ recipes at Recipezaar, no lamb stock recipe existed! So allow me to fill that void. Recipe from Bon Appetit magazine. Ingredients:
lamb bone, and trimmings from 2 racks of lamb or equivalent |
4 fluid ounces water, plus more as needed |
1 cup tomato (fresh or canned) |
1 medium onion, chopped |
2 large carrots, chopped |
2 stalks celery, trimmed and chopped |
5 cloves garlic, chopped (or more) |
1/2 teaspoon dried thyme |
2 bay leaves |
6 black peppercorns |
Directions:
1. Preheat the oven to 400°F.
2. In a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
3. Transfer the bones and trimmings to a stockpot, and degrease the roasting pan.
4. Place over medium-high heat and stir in 4 fluid ounces of water, scraping up any browned bits.
5. Pour these deglazed juices into the stockpot.
6. Add the remaining ingredients and water to cover.
7. Bring to a simmer over medium heat, reduce the heat to low, cover partially, and simmer for 3 to 4 hours, skimming frequently.
8. Strain the stock into a bowl through a colander lined with a double layer of dampened cheesecloth.
9. Gently press the solids to extract all the liquid; discard the solids.
10. Cool.
11. Remove fat from the surface.
12. The stock can be stored for up to a week in a refrigerator, or longer if frozen.
|
|