Lamb Stock Recipe

Name: Lamb Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 3 1/2 pounds of meaty lamb bones; 1 medium-size onion, peeled and chopped; 2 shallots, peeled and chopped; 1 rib celery; 4 sprigs parsley; 3 sprigs fresh thyme; 1 bay leaf; 2 cloves; 1 1/2 tablespoons herbed vinegar or best-quality white-wine vinegar; Salt and freshly ground black pepper to taste, optional

Servings: persons

1
Put lamb bones in large, heavy kettle, cover with cold water and bring to boil over medium-high heat.
2
As soon as water boils, remove from stove and drain, discarding water.
3
Clean pot completely; rinse off bones and return them to pot.
4
Add vegetables and herbs to bones and fill pot with 3 to 4 quarts of water.
5
Put over medium heat and bring to a simmer.
6
Reduce heat and continue to cook at gentle simmer 2 1/2 to 3 hours.
7
Broth should be reduced and concentrated.
8
Strain stock, discarding bones and vegetables.
9
Pass stock through cheesecloth or fine-mesh sieve, and set aside in a cool place.
10
When fat has risen and hardened slightly, skim it off top.
11
Stock may be refrigerated until ready to use.
12
Before using, reheat stock and simmer gently, uncovered, over low heat for several hours to reduce to about a cup and a half.
13
Add vinegar, salt and pepper, if desired.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 to 3 1/2 pounds of meaty lamb bones, 1 medium-size onion, peeled and chopped, 2 shallots, peeled and chopped, 1 rib celery, and more.

Yes, Lamb Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions