Lamb Stock

Name: Lamb Stock
Ingredients: 4 pounds lamb bones; 3 tablespoons sunflower oil; 1 onion chopped; 1 carrot roughly chopped; 3 celery sticks chopped; 1 tablespoon tomato puree; 1 cup dry white wine; 3 garlic cloves crushed; 1/2 cup mixed spices such as ground coriander, allspice, anise, bay leaf, juniper; 1 ounce thyme

10 ingredients

1 steps

Ingredients

4 pounds lamb bones
3 tablespoons sunflower oil
1 onion chopped
1 carrot roughly chopped
3 celery sticks chopped
1 tablespoon tomato puree
1 cup dry white wine
3 garlic cloves crushed
1/2 cup mixed spices such as ground coriander, allspice, anise, bay leaf, juniper
1 ounce thyme

Directions

1

Heat the oil in a casserole dish, add the bones and saute gently over a low heat for 12-15 mins, stirring. Add the onion, carrot, celery and continue to saute for 10-15 more mins. Stir in the tomato puree and continue to cook for 18-20 more mins. Add the wine, 8 cups cold water, garlic and spices and leave to simmer over low heat for 2 hours 30 mins, skimming the foam, as needed. Add the thyme and continue to simmer for 30 more mins. Pour the stock through a sieve and season with salt and pepper. Pour into sterilized jars, if desired, seal and store for up to 3 months.