Lamb Stock

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Refrigerated, this Lamb Stock will keep for 3 to 4 days. Frozen, it will keep for 2 months.

Kagar K. | December 9th, 2023

Recipe of Canada

Ingredients:

Qty	Unit	Ingredient
1	whole	Lamb Shank
6	quarts	Water » approximately	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
3	stalks	Celery	Celery Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking. It's a staple in many kitchens, is known for its Read more...
2	large	Carrots	Carrots Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties. Crunchy, sweet, and highly nutritious, carrots are used Read more...
2	medium	Onions	Onions The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface Read more...
1	can	Tomatoes » diced
1	teaspoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
3	whole	Peppercorns
2	whole	Bay Leaves	Bay Leaves Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen Read more...

Prep Time	Process Time	Overall Time
20 Minutes	2 Hours 30 Minutes	2 hours 50 minutes

Directions:

- All of the vegetables should be thoroughly washed. Rough chop them to approximately the same size. Peeling anything is not necessary, the vegetables will be discarded in the end.

1. Place the lamb bone in a large stock pot and cover with water. Bring to a boil over high heat.

2. Reduce the heat to medium.

3. Add all of the vegetables, the can of tomatoes, salt, peppercorns and bay leaves.

4. Partially cover with a lid, simmer for 1 to 2 hours, or until the stock is somewhat reduced and flavorful.

5. If it tastes a little weak, simply raise the heat on the stove and let the liquid reduce further.

6. Drain the stock into a colander set over a large bowl. Reserving the stock.

7. Discard the shank bone, the vegetables and bay leaves. They have served their purpose.

8. Skim off any fat that has floated to the top.

9. The stock can then be refrigerated or frozen, or used right away.

Submitted by Kagar K. | December 9th, 2023 See all of Kagar K.'s Recipes.

this Recipe

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A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.
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@Kagar K. \| December 9th, 2023
Refrigerated, this Lamb Stock will keep for 3 to 4 days. Frozen, it will keep for 2 months. I gave it a 5