Basic Recipes

Lamb stock

Lamb stock

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Ingredients

  • 2 kg crushed lamb bones and trimmings
  • 500 g veal bones
  • 300 g carrots
  • 300 g onions
  • 300 g celeriac
  • 300 g leeks, white part only
  • 50 g garlic
  • 40 g parsley, finely chopped
  • 5 bay leaves
  • 5 g white peppercorns, crushed
  • 50 g tomato paste
  • 400 ml white wine
  • Grape seed oil, to drizzle
  • 5 l water

Instructions

1

Preheat the oven to 230°C.

2

Place the bones in a cast-iron casserole dish with a little oil and bake in the oven for 20 minutes.

3

Wash, peel and chop the vegetables, and add to the lamb bones along with the tomato paste, herbs and peppercorns.

4

Bake for a further 20 minutes.

5

Remove from the oven and transfer the mixture to a saucepan with 5 litres of water.

6

Deglaze the bottom of the casserole dish with the white wine and pour that mixture into the saucepan

7

Bring to the boil.

8

Simmer over a low heat for 4 hours, skimming occasionally.

9

Strain the stock through a sieve and then, if necessary, through a cloth.

Notes

This stock can be frozen in small portions. To make a gravy for your meat dishes, take 400 ml of the liquid and reduce it until it turns slightly syrupy. Remove from the heat and add 20 g of chilled butter. Season to taste.

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