Rich Lamb Stock

Easily make a rich, flavoursome lamb stock at home with just a few ingredients and hardly any hands on time.

Today I am bringing you a recipe for a rich, flavour packed Lamb Stock. If you have ever tried to buy lamb stock you have probably had the same success as me - none! It just doesn't seem to be readily available, but there are times when I really wish I had some on hand, so I made my own!

Have you ever tried making your own stock or broth? It's actually a lot easier than it sounds with minimal hands on time. After everything is well browned, you just sit back and let the lamb off cuts and vegetables simmer along nicely for a few hours.

Ingredients you will need for this recipe

• lamb off cuts (bone in)
• carrots
• celery
• brown onion
• garlic cloves
• fresh thyme
• fresh rosemary
• bay leaves
• peppercorns
• olive oil for frying
• dry white wine
• water

*Please see the recipe card below for exact quantities and detailed instructions

How to make lamb stock

1. Heat the olive oil and fry the lamb off cuts until well browned all over, then remove them from the pot.
2. Add in the roughly chopped carrots, onion and celery. Cook until starting to colour.
3. Add garlic cloves to the pot and cook for a further 30 seconds.
4. Add white wine to the pot and allow wine to cook down.
5. Return lamb to the pot.
6. Add thyme, rosemary, bay leaves and peppercorns then top with water and bring to a simmer.

My top tips for making this recipe

• Browning your lamb really well will give you more flavoursome stock. This is a must!
• I haven't included any salt in the recipe, not even at the end when it would be traditionally added when making stock. As the stock is always used as part of another dish, that's when I like to adjust the salt.
• There might seem to be a lot of fat while the stock is cooking, but this is ok because we are going to remove it later. Once the finished stock is cooled it goes into the fridge overnight - the fat that has risen to the top will solidify and you will be able to just remove it.

Serving suggestions

• Great to use to make lamb gravy when you are cooking a lamb dish that doesn't have any pan juices/drippings to make gravy with. 
• This stock would be great in all of your favourite slow cooked lamb dishes.

Other recipes you may enjoy

Slow Cooked Lamb Should Roast - moist, tender, pull apart lamb that is so soft it shreds with just two forks. The ultimate lamb roast!

Lamb Cutlets with Herbs - tender, juicy lamb cutlets with a simple fresh herb and garlic crust grilled to perfection.

Lamb Stock

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Lamb Stock - easily make a rich, flavoursome lamb stock at home with just a few ingredients and hardly any hands on time.

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Total Time: 3 hours

Servings: 8 cups

Calories: 80kcal

Author: Lee-Ann Grace

Ingredients

• 1 kg lamb off cuts (bone in) trimmed of fat
• 1 tablespoon olive oil
• 2 carrots very roughly chopped
• 2 celery sticks very roughly chopped
• 1 brown onion very roughly chopped
• 4 garlic cloves peeled
• ⅓ cup dry white wine
• 2 fresh thyme sprigs
• 1 fresh rosemary sprig
• 2 dried bay leaves
• 6 peppercorns
• 2½ litres cold water

Instructions

• Heat the olive oil (1 tbsp) in a large, heavy based pot and fry the lamb off cuts until well browned all over, then remove them from the pot.
• Add in the carrots (2 - very roughly chopped), brown onion (1 - very roughly chopped) and celery (2 sticks - very roughly chopped). Continue to fry until starting to brown.
• Add garlic cloves (2 - peeled) to the pot and cook for a further 30 seconds, then add dry white wine (⅓ cup) to the pot and allow wine to cook down slightly.
• Return lamb to the pot. Add thyme (2 sprigs), rosemary (1 sprig), dried bay leaves (2) and peppercorns (6) then top with water (2½ litres) and bring to a simmer.
• Simmer for 2 - 2½ hours, then strain through a fine sieve. Discard any solids.
• Once stock is cooled, cover and refrigerate overnight and then remove the fat that has solidified on top.

Notes

• Browning your lamb really well will give you more flavoursome stock. This is a must!
• I haven't included any salt in the recipe, not even at the end when it would be traditionally added when making stock. As the stock is always used as part of another dish, that's when I like to adjust the salt.
• There might seem to be a lot of fat while the stock is cooking, but this is ok because we are going to remove it later. Once the finished stock is cooled it goes into the fridge overnight - the fat that has risen to the top will solidify and you will be able to just remove it.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*