Lamb Stock Recipes

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

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.

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.

LAMB STOCK

Steps:

• Place the lamb bones and veal knuckle in a large soup kettle and cover with cold water. Place the kettle over high heat and bring to a boil. Boil for five minutes, drain under cold running water and drain again. Rinse out the pot and return bones to it. Add the remaining ingredients and cover with cold water. Over high heat, bring to a rolling boil. Skim the surface, reduce the heat and simmer for two hours, skimming from time to time.
• Strain the stock into a clean pot, pressing down on the bones and vegetables to release all their liquid. Allow to cool to room temperature. Refrigerate for 24 hours.
• When ready to make the stew, scrape off the residue of fat and discard. Bring the stock to a simmer over medium heat.

RUSTIC LAMB SOUP

Steps:

• Place the lamb stock, bones from the lamb joint and 600ml of water in a large pan. Leave to simmer, uncovered, on a medium heat for 1 hour 30 minutes. Meanwhile, peel and cube all of the vegetables.
• Sieve the liquid from the stock into a fresh pan and add the sweet potato, celeriac and carrots and boil for another 20 minutes. Meanwhile, boil the potatoes in a separate pan.
• Add the potatoes and remaining leeks and onions along with the shredded Lamb. Warm on a medium heat for 5-10 minutes.
• Season to taste and serve with large slices of rustic bread.

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.