Lamb Stock - Master Chefs
Bones and trimmings from -- 2 racks of Lamb 1/2 c Water, plus more as -- needed 1 c Tomato, fresh or canned 1 md Onion, chopped 2 lg Carrots, chopped 2 ea Celery, stalks, trimmed
Ingredients
- 1md onion, chopped
- 2lg carrots, chopped
- 2ea celery, stalks, trimmed
- 1ea thyme, fresh, sprig or
- 1/2ts thyme, dried
- 2ea bay leaves
- 6ea peppercorns, black
Directions
- 1
Bones and trimmings from -- 2 racks of Lamb 1/2 c Water, plus more as -- needed 1 c Tomato, fresh or canned 1 md Onion, chopped 2 lg Carrots
- 2
In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally
- 3
Transfer bones and trimmings to a stockpot, and degrease the roasting pan
- 4
Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits
- 5
Pour these deglazed juices into the stockpot
- 6
Add remaining ingredients and water to cover
- 7
Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently
- 8
Strain stock into bowl through a colander lined with double layer of dampened cheesecloth