Lamb Shank cut in half
Canned Tomatoes diced
For this recipe, 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.
Place the lamb bone in a large stock pot and cover with water. Bring to a boil over high heat.
Reduce the heat to medium. Add all of the vegetables, the can of tomatoes, salt, peppercorns and bay leaves.
Partially cover with a lid, simmer for 1 to 2 hours, or until the stock is somewhat reduced and flavorful. If it tastes a little weak, simply raise the heat and let the liquid reduce further.
Drain the stock into a colander set over a large bowl. Reserving the stock. Discard the shank bone, the vegetables and bay leaves. They have served their purpose.
Skim off any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away.
Refrigerated, this stock will keep for 3 to 4 days.
Frozen, it will keep for 2 months.
Keldon C. | January 29th, 2022