Lamb Stock
1 Bone from a 6-lb leg of Lamb, cut in half 3 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 to...
Ingredients
- 1bone from a 6-lb leg of
- 1c canned tomato, cut into
- 1bay leaf
- 1parsley
Directions
- 1
1 Bone from a 6-lb leg of Lamb, cut in half 3 Stalks celery, cut into Small pieces 2 Carrots, cut into small Pieces 2 Onions, peeled and Qua
- 2
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 fla
- 3
If it tastes weak, simply raise the heat a bit and let it reduce further
- 4
Drain the stock into a colander set over a large bowl
- 5
Remove the bones and cut any remaining meat off and set aside
- 6
Discard the vegetables and bones
- 7
Remove any fat that has floated to the top
- 8
The stock can then be refrigerated or frozen, or used right away to make a soup