Lamb Stock

Name: Lamb Stock
Ingredients: 2 cups lamb trimmings; 1/2 cup water; 1 cup tomatoes; 1 medium onions chopped; 2 large carrots chopped; 2 each celery trimmed; 5 each garlic chopped; 1 sprig thyme; 1/2 teaspoon thyme dried; 2 each bay leaves; 6 each peppercorns

11 ingredients

12 steps

Ingredients

2 cups lamb trimmings
1/2 cup water
1 cup tomatoes
1 medium onions chopped
2 large carrots chopped
2 each celery trimmed
5 each garlic chopped
1 sprig thyme
1/2 teaspoon thyme dried
2 each bay leaves
6 each peppercorns

Directions

1

Preheat the oven.
2

In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally.
3

Transfer bones and trimmings to a stockpot, and degrease the roasting pan.
4

Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits.
5

Pour these deglazed juices into the stockpot.
6

Add remaining ingredients and water to cover.
7

Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently.
8

Strain stock into bowl through a colander lined with double layer of dampened cheesecloth.
9

Gently press solids to extract all of the liquid, discard the solids.
10

Cool.
11

Remove fat from surface.
12

Stock can be stored for up to a week in a refrigerator.