advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lamb Stock

  • Yield: Makes 5 cups
Lamb Stock

Ingredients

  • 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

Directions

  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 Note

The stock can be frozen for up to 2 months.

Related Topics