Preparation Time - 20 Minutes
Preparation Method - Stove Top

Recipes that Compliment:

Lamb Stock

/ 161

Refrigerated, this Lamb Stock will keep for 3 to 4 days. Frozen, it will keep for 2 months.

Kagar K. | December 9th, 2023

Ingredients are for 6 Quarts
Scale It
Qty Unit Ingredient
1 whole Lamb Shank
6 quarts Water » approximately
3 stalks Celery
2 large Carrots
2 medium Onions
1 can Tomatoes » diced
1 teaspoon Salt
3 whole Peppercorns
2 whole Bay Leaves
Prep Time Process Time Overall Time
20 Minutes 2 Hours 30 Minutes 2 hours 50 minutes

- 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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When boiling rice, stir a little olive oil or cooking oil into the water. This simple hack prevents the grains from clumping and sticking together, making sure each grain of rice remains separate and fluffy. It's a small step but it makes a big difference.
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@Kagar K. | December 9th, 2023
Refrigerated, this Lamb Stock will keep for 3 to 4 days. Frozen, it will keep for 2 months.

I gave it a 5

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