Lamb Stock Recipe

Name: Lamb Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lamb neck, cut into small pieces; 1 veal knuckle, quartered; 1 medium onion, cut in half; 3 celery ribs with leaves, roughly chopped; 2 carrots, washed and roughly chopped; 8 peppercorns; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 garlic cloves; 6 sprigs parsley

Servings: persons

1
Place the lamb bones and veal knuckle in a large soup kettle and cover with cold water.
2
Place the kettle over high heat and bring to a boil.
3
Boil for five minutes, drain under cold running water and drain again.
4
Rinse out the pot and return bones to it.
5
Add the remaining ingredients and cover with cold water.
6
Over high heat, bring to a rolling boil.
7
Skim the surface, reduce the heat and simmer for two hours, skimming from time to time.
8
Strain the stock into a clean pot, pressing down on the bones and vegetables to release all their liquid.
9
Allow to cool to room temperature.
10
Refrigerate for 24 hours.
11
When ready to make the stew, scrape off the residue of fat and discard.
12
Bring the stock to a simmer over medium heat.

849

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 11 ingredients. The key ingredients include: 2 pounds lamb neck, cut into small pieces, 1 veal knuckle, quartered, 1 medium onion, cut in half, 3 celery ribs with leaves, 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