LAMB STOCK
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 9
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
Provided by Craig Claiborne And Pierre Franey
Categories soups and stews, main course, side dish
Time 1h30m
Yield About three quarts
Number Of Ingredients 10
Steps:
- Combine all the ingredients, except the tomato paste, in a kettle and bring to the boil.
- 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.
Nutrition Facts : @context http, Calories 1, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 0 grams, TransFat 0 grams
LAMB STOCK
Provided by Nancy Harmon Jenkins
Categories dinner, soups and stews
Time 3h15m
Yield 1 1/2 cups reduced stock
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 44 milligrams, Sugar 0 grams, TransFat 0 grams
LAMB STOCK
Provided by Christopher Idone
Categories one pot, soups and stews, side dish
Time 3h
Yield Five cups or more
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 25 milligrams, Sugar 0 grams, TransFat 0 grams
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