Lamb Stock

Name: Lamb Stock
Total time: 3 h
Yield: Five cups or more
Ingredients: 2 pounds lamb neck, cut into small pieces; 1 veal knuckle, quartered; 1 medium onion, cut in half; 3 celery ribs with leaves, roughly chopped; 2 carrots, washed and roughly chopped; 8 peppercorns; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 garlic cloves; 6 sprigs parsley

By Christopher Idone

Total Time: About 3 hours, plus 1 day refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD; CLUB COMFORT

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Ingredients

Yield:Five cups or more

2pounds lamb neck, cut into small pieces
1veal knuckle, quartered
1medium onion, cut in half
3celery ribs with leaves, roughly chopped
2carrots, washed and roughly chopped
8peppercorns
1bay leaf
1teaspoon dried thyme
1teaspoon dried rosemary
2garlic cloves
6sprigs parsley

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
When ready to make the stew, scrape off the residue of fat and discard. Bring the stock to a simmer over medium heat.