A recipe for Lamb Stock. Follow the simple recipe instructions for Lamb Stock shared by other home cooking experts.
Ingredients
1 Bone from a 6-lb leg of Lamb, cut in half3 Stalks celery, cut into small pieces
2 Carrots, cut into small pieces
2 Onions, peeled and quartered
1 lg. Ripe tomato OR 1 c. Canned tomato, cut into small pieces
Any drippings from roast Lamb
4 Peppercorns
1 Bay leaf
1 Parsley
Directions
Add enough water to just cover the lamb bone. Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful. If it tastes weak, simply raise the heat a bit and let it reduce further. 2. Drain the stock into a colander set over a large bowl. Remove thebones and cut any remaining meat off and set aside. Discard the vegetables and bones. Remove any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away to make a soup. Makes about 8 cups. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93
