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Preparation
1. 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 the bones 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.
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Ingredients
1 Bone from a 6-lb leg of
1 Bay leaf
4 Peppercorns Lamb
Any drippings from roast Small pieces
1 c Canned tomato, cut into
1 lg Ripe tomato OR Quartered
2 Onions, peeled and Pieces
2 Carrots, cut into small
Small pieces
3 Stalks celery, cut into Lamb, cut in half
1 Parsley
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Love Making Tips - Soups and stuff | Stocks [1]
Posted by: n\a |
Rating: 0.00
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