Lamb Stock
Lamb Stock - easily make a rich, flavoursome lamb stock at home with just a few ingredients and hardly any hands on time.
Servings 8 cups
Calories 80kcal
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.
Nutrition
Serving: 1cup | Calories: 80kcal