Bon Appetit Lamb Stock

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I couldn't believe that, of 32,000++ recipes at recipezaar, no lamb stock recipe existed! So allow me to fill that void. Recipe from bon appetit magazine.

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Steps

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Preheat the oven to 400f.

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In a roasting pan , roast the bones and trimmings until well browned , about 45 minutes , stirring occasionally.

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Transfer the bones and trimmings to a stockpot , and degrease the roasting pan.

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Place over medium-high heat and stir in 4 fluid ounces of water , scraping up any browned bits.

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Pour these deglazed juices into the stockpot.

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Add the remaining ingredients and water to cover.

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Bring to a simmer over medium heat , reduce the heat to low , cover partially , and simmer for 3 to 4 hours , skimming frequently.

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Strain the stock into a bowl through a colander lined with a double layer of dampened cheesecloth.

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Gently press the solids to extract all the liquid.

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Discard the solids.

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Cool.

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Remove fat from the surface.

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The stock can be stored for up to a week in a refrigerator , or longer if frozen.

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Ingredients

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lamb bone, water, tomatoes, onion, carrots, celery, garlic, dried thyme, bay leaves, black peppercorns