Lamb stock

  • Time cooking time: 3-4 hours
  • Yield makes 2 quarts


    5 pounds lamb shanks, or neck bones
    2 medium unpeeled onions, quartered
    2 medium carrots, halved lengthwise
    2 bay leaves
    2 sprigs thyme
    2 sprigs parsley
    10 whole black peppercorns


    Preheat oven to 500 degrees. Place the lamb shanks, or neck bones in a roasting pan and roast in oven turning occasionally, until browned on all sides, about 20 minutes.
    Transfer the lamb to a large stock pot, and add onions, carrots, bay leaves, thyme, parsley and peppercorns.
    Add 1 quart of water to roasting pan. Heat and scrape any bits on bottom of pan. Add liquid to stock pot with 3 quarts of water to cover bones.
    Bring to a boil and simmer for 2 to 3 hours, skimming occasionally. Strain stock into a large saucepan. Let cool, then cover and refrigerate for up to 3 days. Remove the fat from top before using.
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