The Lamb Base Recipes
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.
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- If the bones are fresh, preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with aluminum foil or parchment paper. Rub the bones with the oil and roast for about 40 minutes until deeply brown. Transfer to a large pot together with the released juices.
- Clean the vegetables very thoroughly. Snap the carrots in two, halve the onion (no need to peel), leave the garlic cloves whole (no need to peel). Cut the celeriac into 2 or 3 larger pieces. Add all to the pot. Add parsley, bay leaves, peppercorns, juniper, and allspice berries.
- Gently bring to a simmer, don’t let it boil. Remove the foam with a slotted spoon. Only add the salt now. Let the stock simmer steadily for 5-6 hours.
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