New This Month

Lamb Stock

  • Yield: Makes 5 cups


  • 1 1/2 pounds lamb bones
  • 1 medium-size onion, peeled and pierced with 1 whole clove
  • 1 carrot, peeled
  • 1/2 cup fresh celery leaves
  • 1/2 cup parsley stems
  • 1 garlic clove, peeled
  • 1 teaspoon kosher salt
  • 8 whole black peppercorns
  • 1 fresh thyme sprig


  1. In a stockpot, combine the lamb bones with about 12 cups of cold water, or enough to cover.

  2. Bring the mixture to a boil and skim off the froth. Add the remaining ingredients and simmer over low heat, covered partially, for 2 hours. Strain the broth through a sieve, discarding the bones and the vegetables.

  3. Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat.

Cook's Notes

The stock can be frozen for up to 2 months.


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