Roasted Lamb Stock Recipe

Roasted Lamb Stock Recipes

Ingredients :

4 pounds lamb shanks or shoulder chops or other meaty bones

2 onions, peeled and cut into quarters

1 leek, trimmed and chopped

1 large carrot, peeled and chopped

1 rib celery, trimmed and chopped

4 sprigs fresh thyme; or 1 tsp dried

about 1 cup dry white or red wine

about 2 quarts water

1 bay leaf

6 black peppercorns


Method :

Preheat the oven to 425 degrees. Place the meaty bones, onions, leeks, carrot, celery and thyme in a large roasting pan and roast, stirring once or twice, until the meat and vegetables are well browned, about 45 minutes. Remove from the oven and discard any excess fat. Add the wine to the pan, scraping up any browned roasting juices.

Transfer the contents of the roasting pan to a large stock or soup pot and cover with the water, bay leaf, peppercorns, and a sprinkling of salt. (There should be enough water in the pan to cover the meat completely.) Bring the stock to a boil over high heat, reduce the heat to moderately low, partially cover, and gently simmer until it is well flavored, 120-150 minutes. Skim off any fat or white froth that floats to the top of the pan as the stock is simmering. If the flavor of the stock becomes too concentrated, add more water and/ or wine as needed.

Remove the pot from the heat and let the stock cool. Strain the stock and discard any excess fat that has floated to the top. Let the stock cool at room temperature or it may sour. Refrigerate or freeze until needed.

Makes about 2 quarts

The secret to good soup and rich sauce is really good homemade stock. The traditional way to make stock is simply to place meaty bones, vegetables and seasonings into a stockpot, cover with cold water, and simmer until flavorful. But if you want a really rich, beautifully colored, flavorful stock, the secret is roasting. When you roast meaty bones with fresh vegetables, stir a touch of wine into the pan, scraping up the browned juices, and then simmer the roasted mixture with water, you get a spectacular stock. There is a little bit more effort involved in making a roasted stock, but it's well worth it.

Instead of using lamb bones, you can substitute 4 pounds of veal breast for a veal stock, 6 pounds of chicken (backs, bones and necks works best) for a rich chicken stock, or 6 pounds of beef bones for a beef stock, and proceed with the recipe as directed above. The stock can be frozen for several months and defrosted as needed. Use this stock when you want a meaty flavor in soups and sauces.

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