Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

LAMB STOCK

Serves:

Preparation time: 30 minutes
Cooking time: 4 hours
Total time:  4 hours 30 minutes
Additional time: makes 2 quarts

Ingredients

  • 5 pounds lamb shanks, or neck bones
    2 medium unpeeled onions, quartered
    2 medium carrots, halved lengthwise
    2 bay leaves
    2 sprigs thyme
    2 sprigs parsley
    10 whole black peppercorns

Preparation

  • Preheat oven to 500 degrees. Place the lamb shanks, or neck bones in a roasting pan and roast in oven turning occasionally, until browned on all sides, about 20 minutes.
    Transfer the lamb to a large stock pot, and add onions, carrots, bay leaves, thyme, parsley and peppercorns.
    Add 1 quart of water to roasting pan. Heat and scrape any bits on bottom of pan. Add liquid to stock pot with 3 quarts of water to cover bones.
    Bring to a boil and simmer for 2 to 3 hours, skimming occasionally. Strain stock into a large saucepan. Let cool, then cover and refrigerate for up to 3 days. Remove the fat from top before using.
    main ingredients: type of recipe: sauce  cuisine:
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Lamb stock

Add Comment

* Required information
1000
What is the opposite word of small?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer