Lamb Stock Recipe

Name: Lamb Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds lamb rib or neck bones; 2-3 tablespoons olive oil, plus extra for drizzling; 1 onion, roughly chopped; 2 carrots, roughly chopped; 1 celery rib, roughly chopped; 1/2 head of garlic, cut horizontally; 1/2 tablespoon tomato paste; 1/3 cup dry white wine; 1 teaspoon black peppercorns; 1 bay leaf; Few sprigs of fresh thyme and flat-leaf parsley

Servings: persons

2 1/4 pounds lamb rib or neck bones
2-3 tablespoons olive oil, plus extra for drizzling
1 onion, roughly chopped
2 carrots, roughly chopped
1 celery rib, roughly chopped
1/2 head of garlic, cut horizontally
1/2 tablespoon tomato paste
1/3 cup dry white wine
1 teaspoon black peppercorns
1 bay leaf
Few sprigs of fresh thyme and flat-leaf parsley

1
Preheat the oven to 425F.
2
Spread the bones in a large roasting pan and toss with a little olive oil to coat.
3
Roast until evenly browned, 45-60 minutes, turning them over halfway.
4
Heat the oil in a large stockpot and add the vegetables and garlic.
5
Cook over high heat, stirring occasionally, until golden brown.
6
Add the tomato paste and fry for 2 minutes longer.
7
Add the wine and let it boil until reduced by half.
8
Add the browned bones to the pot.
9
Pour in water to cover, about 8 cups.
10
Bring to a simmer, skimming off the froth and scum that rise to the surface.
11
Add the peppercorns and herbs.
12
Simmer the stock for 4-6 hours until you are happy with the flavor.
13
Take the pot off the heat and let stand for a few minutes before straining through a fine sieve.
14
Let cool, then refrigerate, or freeze in convenient portions.
15
Use fresh stock within 5 days or keep frozen for up to 3 months.

1376

kcal

Calories

104

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 11 ingredients. The key ingredients include: 2 1/4 pounds lamb rib or neck bones, 2-3 tablespoons olive oil, plus extra for drizzling, 1 onion, roughly chopped, 2 carrots, roughly chopped, 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