Lamb Bone Broth, Lamb Stock

Lamb Bone Broth, Lamb Stock

Makes about 1 gallon

2 pounds lamb bones

3 Tbsp tomato paste

Kosher salt and black pepper to taste

1 large onion, quartered and then cut into 8 pieces

2 celery stalks, cut to large chunks

2 large carrots, cut to large chunks

 

Sachet:

2 bay leaves

1 tsp whole black peppercorns

1 small bunch flat-leaf parsley stems

6 sprigs fresh thyme

 

1.        Preheat your oven to 375°F.

2.      Spread the lamb bones out on a sheet tray. Sprinkle with salt and pepper and roast in the oven for about 10 minutes, until they become roasted brown all over.

3.      Remove and brush the tomato paste all over the bones, it’s ok if it only covers a few spots. Roast in the oven again for 5 minutes. Remove and cool for 5 minutes before transferring to a large stock pot.

4.      Add all remaining ingredients Combine all ingredients, except vinegar, in a large (8-qt) stockpot and cover with 5 quarts of cold water.

5.      The sachet ingredients should be tied in a piece of cheesecloth with butcher’s twine or placed in a tea infuser. (This is so the small ingredients don’t get in the way of skimming the stock if they float to the top.)

6.      Bring the pot to a boil and then lower to a high simmer. Skim the foam that develops on the top with a ladle, then dip that ladle into a bowl of clean water in-between skimming. Do this step throughout the first 30 minutes of simmering, as the impurities rise to the top.

7.       After the 30 minutes, reduce to the lowest heat and cook for 6 to 12 hours.

8.      Once done, the liquid will have reduced by ¼ of the starting volume. Remove the sachet and strain through a fine mesh strainer lined with cheesecloth and cool immediately.

9.      Refrigerate overnight and then remove the surface fat.

10.    The stock will last 7 days in the refrigerator, or up to 3 months frozen.