Best Lamb Stock 1103975 Recipes

LAMB STOCK

Steps:

• In a stockpot, combine the lamb bones with about 12 cups of cold water, or enough to cover.
• Bring the mixture to a boil and skim off the froth. Add the remaining ingredients and simmer over low heat, covered partially, for 2 hours. Strain the broth through a sieve, discarding the bones and the vegetables.
• Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat.

BON APPETIT LAMB STOCK

Steps:

• Preheat the oven to 400°F.
• In a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
• Transfer the bones and trimmings to a stockpot, and degrease the roasting pan.
• Place over medium-high heat and stir in 4 fluid ounces of water, scraping up any browned bits.
• Pour these deglazed juices into the stockpot.
• Add the remaining ingredients and water to cover.
• Bring to a simmer over medium heat, reduce the heat to low, cover partially, and simmer for 3 to 4 hours, skimming frequently.
• Strain the stock into a bowl through a colander lined with a double layer of dampened cheesecloth.
• Gently press the solids to extract all the liquid; discard the solids.
• Cool.
• Remove fat from the surface.
• The stock can be stored for up to a week in a refrigerator, or longer if frozen.

LAMB STOCK

Steps:

• Combine all the ingredients, except the tomato paste, in a kettle and bring to the boil.
• Add the tomato paste and salt, and continue cooking about one and one-half hours. Strain the broth and discard the solids. There should be about three quarts of liquid.

LAMB STOCK

Steps:

• Put lamb bones in large, heavy kettle, cover with cold water and bring to boil over medium-high heat. As soon as water boils, remove from stove and drain, discarding water. Clean pot completely; rinse off bones and return them to pot.
• Add vegetables and herbs to bones and fill pot with 3 to 4 quarts of water. Put over medium heat and bring to a simmer. Reduce heat and continue to cook at gentle simmer 2 1/2 to 3 hours. Broth should be reduced and concentrated.
• Strain stock, discarding bones and vegetables. Pass stock through cheesecloth or fine-mesh sieve, and set aside in a cool place. When fat has risen and hardened slightly, skim it off top. Stock may be refrigerated until ready to use.
• Before using, reheat stock and simmer gently, uncovered, over low heat for several hours to reduce to about a cup and a half. Add vinegar, salt and pepper, if desired.