Lamb Stock
Don’t waste those leftover lamb bones; make a beautifully rich and flavorful lamb stock with those roasted bones and use it to flavor a stew, rice, or pasta sauce!
Ingredients
- lamb bones
- 2 stalks celery cut into 3 segments
- 2 carrots cut into 3 segments
- 1 yellow onion cut into 4 pieces
- 1 tbsp olive oil
- 2 sprigs rosemary
- 1 tbsp green onions
- 1 cup flatleaf parsley roughly chopped
- 2 bay leaves
- 3 tsp salt
- ground pepper 1/2 tsp black peppercorns
- water fill the pot 3/4 full
Instructions
1. Cut the Vegetables and the Herbs
- Cut celery, carrots (into three segments), and skin-on onion (into 4 pieces). Set aside.
- Roughly chop parsley. Set aside.
2. Sauté the Vegetables in the Dutch Oven
- Place a pot or Dutch oven on the stovetop at medium heat. Add oil and allow it to heat.
- Add celery, carrots, skin-on onions, rosemary sprigs, green onions, and parsley.
- Sauté for 3-5 minutes.
3. Add the Carcass and Water to the Dutch Oven
- Add the carcass to the pot or Dutch oven.
- Fill the pot 3/4 full with water.
- Season with salt and ground pepper (or 1/2 tsp of peppercorns).
4. Cook the Stock for 3 Hours
- Increase the stovetop to high heat.
- When the stock begins to boil, cover the pot with its lid.
- Lower the heat on the stovetop to low.
- Cook for 3 hours.
5. Reduce the Stock for the Last Hour and Strain
- For the last hour, remove the lid and increase the heat on the stovetop to medium heat to reduce the stock.
- Strain the stock using a fine-mesh strainer.
- Serve and enjoy.
Nutrition
Calories: 51kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1433mgPotassium: 223mgFiber: 2gSugar: 3gVitamin A: 5175IUVitamin C: 20mgCalcium: 39mgIron: 1mg
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