Lamb stock

By Craig Claiborne and Pierre Franey

Updated Jan. 29, 2024

Total Time
1 hour 30 minutes
Rating
(0)
Comments
Read comments

Featured in: FOOD; THE FOREIGN INTRIGUE OF COUSCOUS

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:About three quarts
  • 3pounds lamb bones
  • 3cups coarsely chopped leek leaves
  • 1½cups coarsely chopped celery
  • 4bay leaves
  • 6whole cloves
  • 1tablespoon dried thyme
  • 2tablespoons ground cumin
  • 8quarts water
  • 16-ounce can tomato paste
  • Salt to taste, if desired
Ingredient Substitution Guide
Nutritional analysis per serving (66 servings)

1 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 19 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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine all the ingredients, except the tomato paste, in a kettle and bring to the boil.

  2. Step 2

    Add the tomato paste and salt, and continue cooking about one and one-half hours. Strain the broth and discard the solids. There should be about three quarts of liquid.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
dhwsmith

Used bones and scraps from previous lamb dinners. Didn't use any tomato. Added crushed garlic clove, a few dried mushrooms, and black peppercorns. Pressure cooked on high about 80 mins. Result was dark and flavorful but a bit too strong of cumin. And needs reduction.

patty

I appreciate NYT lamb stock recipes. I married into a large greek family and we have alot of get togethers. Please don't delete them.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.