by kirra » Sun Jan 20, 2008 5:12 pm
Lamb Stock
This simple stock can be used for some of the same purposes as the basic Chicken Stock, but the flavor is more distinctive and does not blend into other dishes as flexibly. The recipe can easily be doubled and any surplus stock frozen.
Ingredients:
3 pounds lamb bones
1 unpeeled head of garlic, cut in half crosswise
1 unpeeled medium-size onion
One 28-ounce can plum tomatoes, broken up with the hands
1 teaspoon black peppercorns, bruised
4 bay leaves
1 teaspoon salt, or to taste
Preparation:
Preheat the oven to 400 degrees F.
Place the bones in a baking sheet and cook until nicely browned, about 30 minutes.
Place the bones and the remaining ingredients in a small stockpot or deep 5– to 6-quart saucepan. Add enough cold water to cover well (10 to 12 cups). Bring to a boil over high heat. Reduce the heat to maintain a low rolling boil; skim off any froth that rises to the surface. Cook, partly covered until the bones have given all their flavor, about 1 to 1 1/2 hours.
Strain the stock through a fine-mesh sieve and set side to cool; discard the solids.
When the stock has cooled to room temperature, refrigerate for at least an hour until the solidified fat can easily be removed. It will keep, tightly covered, for 4 to 5 days in the refrigerator or up to 6 months in the freezer. Makes about 8 to 9 cups of stock
Variation: For Concentrated Stock. Return the stock to the stove. Raise the heat to high and boil until the stock is reduced to about 3 or 4 cups. Strain through a fine-mesh sieve, discarding the solids; cool, degrease, and store as above.
[b]
[size=150]Lamb Stock[/size][/b]
This simple stock can be used for some of the same purposes as the basic Chicken Stock, but the flavor is more distinctive and does not blend into other dishes as flexibly. The recipe can easily be doubled and any surplus stock frozen.
[b]
Ingredients:[/b]
3 pounds lamb bones
1 unpeeled head of garlic, cut in half crosswise
1 unpeeled medium-size onion
One 28-ounce can plum tomatoes, broken up with the hands
1 teaspoon black peppercorns, bruised
4 bay leaves
1 teaspoon salt, or to taste
[b]
Preparation:[/b]
Preheat the oven to 400 degrees F.
Place the bones in a baking sheet and cook until nicely browned, about 30 minutes.
Place the bones and the remaining ingredients in a small stockpot or deep 5– to 6-quart saucepan. Add enough cold water to cover well (10 to 12 cups). Bring to a boil over high heat. Reduce the heat to maintain a low rolling boil; skim off any froth that rises to the surface. Cook, partly covered until the bones have given all their flavor, about 1 to 1 1/2 hours.
Strain the stock through a fine-mesh sieve and set side to cool; discard the solids.
When the stock has cooled to room temperature, refrigerate for at least an hour until the solidified fat can easily be removed. It will keep, tightly covered, for 4 to 5 days in the refrigerator or up to 6 months in the freezer. Makes about 8 to 9 cups of stock
Variation: For Concentrated Stock. Return the stock to the stove. Raise the heat to high and boil until the stock is reduced to about 3 or 4 cups. Strain through a fine-mesh sieve, discarding the solids; cool, degrease, and store as above.