Lamb Stock Recipe
Recipe Ingredients
1 bone from a 6-lb leg of
1 lamb, cut in half
3 stalks celery, cut into
1 small pieces
2 carrots, cut into small
1 pieces
2 onions, peeled and
1 quartered
1 large ripe tomato or
1 cup canned tomato, cut into
1 small pieces
1 any drippings from roast
1 lamb
4 peppercorns
1 bay leaf
1 parsley
Recipe Preparation
add enough water to just cover the lamb bone. 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. If it
tastes weak, simply raise the heat a bit and let it reduce further.
2. Drain the stock into a colander set over a large bowl. Remove
the bones and cut any remaining meat off and set aside. Discard the
vegetables and bones. Remove any fat that has floated to the top. The
stock can then be refrigerated or frozen, or used right away to make
a soup.
Makes about 8 cups.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
Shared by: Karin Brewer, Cooking Echo, 2/93
Servings: 1
Back to Meat Recipes
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Lamb Stock Recipe from the Recipes 4U Cookbook
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