How to Make Lamb Stock
Makes 2 Quarts
- 3 pounds lamb shank bones with some meat on them
- 1 medium Spanish onion, coarsely chopped ( ¾ cup)
- 2 celery ribs, coarsely chopped
- 2 leeks, trimmed and coarsely chopped (include white parts only)
- 2 carrots, coarsely chopped ( ¾ cup)
- 2 garlic cloves, crushed
- 1 dried or fresh bay leaf
- 1 sprig fresh thyme
- 4 sprigs fresh Italian parsley
- 6 black peppercorns, slightly crushed
- Heat the oven to 475°F.
- In a roasting pan, spread out the lamb shank bones in a single layer. Roast until well-browned all over, turning them a few times, about 1 hour.
- Drain off any excess fat and transfer the lamb to a deep pot. Add 2 ½ quarts cold water and all the remaining ingredients. Bring the liquid to a boil, then lower the heat, cover the pot, and gently boil for about 4 hours. Carefully skim off any foam and fat that rise to the surface. Add extra water if needed to keep the bones and vegetables covered.
- Strain the stock through a double thickness of cheesecloth or through a fine sieve into a large bowl. Let the stock cool, uncovered. Cover the bowl and refrigerate. Before using or freezing the stock, discard the hardened layer of fat that rises to the surface of the stock. Lamb stock keeps for up to one week in the refrigerator.