Lamb Stock

Name: Lamb Stock
Ingredients: 2 1/4 pounds lamb rib or neck bones; 2-3 tablespoons olive oil, plus extra for drizzling; 1 onion, roughly chopped; 2 carrots, roughly chopped; 1 celery rib, roughly chopped; 1/2 head of garlic, cut horizontally; 1/2 tablespoon tomato paste; 1/3 cup dry white wine; 1 teaspoon black peppercorns; 1 bay leaf; Few sprigs of fresh thyme and flat-leaf parsley

11 ingredients

15 steps

Ingredients

2 1/4 pounds lamb rib or neck bones
2-3 tablespoons olive oil, plus extra for drizzling
1 onion, roughly chopped
2 carrots, roughly chopped
1 celery rib, roughly chopped
1/2 head of garlic, cut horizontally
1/2 tablespoon tomato paste
1/3 cup dry white wine
1 teaspoon black peppercorns
1 bay leaf
Few sprigs of fresh thyme and flat-leaf parsley

Directions

1

Preheat the oven to 425F.
2

Spread the bones in a large roasting pan and toss with a little olive oil to coat.
3

Roast until evenly browned, 45-60 minutes, turning them over halfway.
4

Heat the oil in a large stockpot and add the vegetables and garlic.
5

Cook over high heat, stirring occasionally, until golden brown.
6

Add the tomato paste and fry for 2 minutes longer.
7

Add the wine and let it boil until reduced by half.
8

Add the browned bones to the pot.
9

Pour in water to cover, about 8 cups.
10

Bring to a simmer, skimming off the froth and scum that rise to the surface.
11

Add the peppercorns and herbs.
12

Simmer the stock for 4-6 hours until you are happy with the flavor.
13

Take the pot off the heat and let stand for a few minutes before straining through a fine sieve.
14

Let cool, then refrigerate, or freeze in convenient portions.
15

Use fresh stock within 5 days or keep frozen for up to 3 months.