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Lamb Stock
/ 483Refrigerated, this Lamb Stock will keep for 3 to 4 days. Frozen, it will keep for 2 months.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | whole | Lamb Shank | ||
| 6 | quarts | Water » approximately |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
|
| 3 | stalks | Celery |
Celery
Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking.
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It's a staple in many kitchens, is known for its |
|
| 2 | large | Carrots |
Carrots
Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties.
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Crunchy, sweet, and highly nutritious, carrots are used |
|
| 2 | medium | Onions |
Onions
The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface
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|
|
| 1 | can | Tomatoes » diced | ||
| 1 | teaspoon | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 3 | whole | Peppercorns | ||
| 2 | whole | Bay Leaves |
Bay Leaves
Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen
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|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 20 Minutes | 2 Hours 30 Minutes | 2 hours 50 minutes |
Directions:
- All of the vegetables should be thoroughly washed. Rough chop them to approximately the same size. Peeling anything is not necessary, the vegetables will be discarded in the end.
1. Place the lamb bone in a large stock pot and cover with water. Bring to a boil over high heat.
2. Reduce the heat to medium.
3. Add all of the vegetables, the can of tomatoes, salt, peppercorns and bay leaves.
4. Partially cover with a lid, simmer for 1 to 2 hours, or until the stock is somewhat reduced and flavorful.
5. If it tastes a little weak, simply raise the heat on the stove and let the liquid reduce further.
6. Drain the stock into a colander set over a large bowl. Reserving the stock.
7. Discard the shank bone, the vegetables and bay leaves. They have served their purpose.
8. Skim off any fat that has floated to the top.
9. The stock can then be refrigerated or frozen, or used right away.
Submitted by Kagar K. | December 9th, 2023 See all of Kagar K.'s Recipes.
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Tested and True
Forget the old wives' tale of throwing pasta against the wall to see if it's cooked. Not only does this make your kitchen walls difficult to clean, but it's also not the most reliable method to test pasta's doneness. There's a better way to make sure your pasta is perfectly cooked.
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| @Kagar K. | December 9th, 2023 |
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Refrigerated, this Lamb Stock will keep for 3 to 4 days. Frozen, it will keep for 2 months. I gave it a 5 |