Lamb stock

Ingredients

  • 3 pounds lamb bones
  • 3 cups coarsely chopped leek leaves
  • 1 ½ cups coarsely chopped celery
  • 4 bay leaves
  • 6 whole cloves
  • 1 tablespoon dried thyme
  • 2 tablespoons ground cumin
  • 8 quarts water
  • 1 6-ounce can tomato paste
  • Salt to taste, if desired
  • Nutritional Information
    • Nutritional analysis per serving (14 servings)

      5 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 1 milligram cholesterol; 69 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About three quarts

Preparation

  1. Combine all the ingredients, except the tomato paste, in a kettle and bring to the boil.
  2. Add the tomato paste and salt, and continue cooking about one and one-half hours. Strain the broth and discard the solids. There should be about three quarts of liquid.

1 hour 30 minutes

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