Lamb Stock
Updated Oct. 11, 2023
- Total Time
- 3 hours 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 3½pounds of meaty lamb bones
- 1medium-size onion, peeled and chopped
- 2shallots, peeled and chopped
- 1rib celery
- 4sprigs parsley
- 3sprigs fresh thyme
- 1bay leaf
- 2cloves
- 1½tablespoons herbed vinegar or best-quality white-wine vinegar
- Salt and freshly ground black pepper to taste, optional
Nutritional analysis per serving (2 servings)
38 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 83 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 2½ to 3 hours. Broth should be reduced and concentrated.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Can anyone share what they do with this stock after making it (other than drinking it straight). Thanks!
If I start with roasted bones do I have to do the boil and dump first step? Is that about food safety or flavor?
Also curious about this. Why discard the initial water?
If the water isn’t discarded then the stock will be grey and cloudy. If you roast the bones then it’s called a brown stock and the water doesn’t need to be discarded.
Have made twice. The first time I roasted the lamb bones then made stock. The second time I had twice as many bones with limited oven space, so the recipe as written made sense. Of course you want to dump the 1st water - the simplest reason is that this rids the stock of junk and bacteria with less than great flavor. In the end you’ve got a concentrated lamb stock that causes people say to say “ahhhh” when they taste the stew or dish it’s in.
If I start with roasted bones do I have to do the boil and dump first step? Is that about food safety or flavor?
Also curious about this. Why discard the initial water?
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