Lamb Stock Recipe

Name: Lamb Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Lamb Stock

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