Lamb stock

Name: Lamb stock
Ingredients: 3 pounds lamb bones; 3 cups coarsely chopped leek leaves; 1 1/2 cups coarsely chopped celery; 4 bay leaves; 6 whole cloves; 1 tablespoon dried thyme; 2 tablespoons ground cumin; 8 quarts water; 1 6-ounce can tomato paste; Salt to taste, if desired

10 ingredients

4 steps

Ingredients

3 pounds lamb bones
3 cups coarsely chopped leek leaves
1 1/2 cups coarsely chopped celery
4 bay leaves
6 whole cloves
1 tablespoon dried thyme
2 tablespoons ground cumin
8 quarts water
1 6-ounce can tomato paste
Salt to taste, if desired

Directions

1

Combine all the ingredients, except the tomato paste, in a kettle and bring to the boil.
2

Add the tomato paste and salt, and continue cooking about one and one-half hours.
3

Strain the broth and discard the solids.
4

There should be about three quarts of liquid.