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Receta Lamb Stock Master Chefs
by Global Cookbook

Lamb Stock Master Chefs
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Ingredientes

  • Bones and trimmings from 2 racks of Lamb
  • 1/2 c. Water, plus more as needed
  • 1 c. Tomato, fresh or possibly canned
  • 1 med Onion, minced
  • 2 lrg Carrots, minced
  • 2 x Celery, stalks, trimmed and minced
  • 5 x Garlic, cloves, minced
  • 1 x Thyme, fresh, sprig Or possibly
  • 1/2 tsp Thyme, dry
  • 2 x Bay leaves
  • 6 x Peppercorns, black

Direcciones

  1. Preheat the oven to 400 F.
  2. In a roasting pan, roast bones and trimmings till well browned, about 45 min, stirring occasionally.
  3. Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in 1/2 c. of water, scraping up any browned bits. Pour these deglazed juices into the stockpot.
  4. Add in remaining ingredients and water to cover. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hrs, skimming frequently.
  5. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth. Gently press solids to extract all of the liquid, throw away the solids. Cold. Remove fat from surface.
  6. Stock can be stored for up to a week in a refrigerator.