Ingredients
- 3 to 3 ½ pounds of meaty lamb bones
- 1 medium-size onion, peeled and chopped
- 2 shallots, peeled and chopped
- 1 rib celery
- 4 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 cloves
- 1 ½ tablespoons herbed vinegar or best-quality white-wine vinegar
- Salt and freshly ground black pepper to taste, optional
- Nutritional Information
Nutritional analysis per serving (2 servings)
37 calories; 2 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; 3 grams protein; 9 milligrams cholesterol; 66 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 1/2 cups reduced stock
Preparation
- Put lamb bones in large, heavy kettle, cover with cold water and bring to boil over medium-high heat. As soon as water boils, remove from stove and drain, discarding water. Clean pot completely; rinse off bones and return them to pot.
- Add vegetables and herbs to bones and fill pot with 3 to 4 quarts of water. Put over medium heat and bring to a simmer. Reduce heat and continue to cook at gentle simmer 2 1/2 to 3 hours. Broth should be reduced and concentrated.
- Strain stock, discarding bones and vegetables. Pass stock through cheesecloth or fine-mesh sieve, and set aside in a cool place. When fat has risen and hardened slightly, skim it off top. Stock may be refrigerated until ready to use.
- Before using, reheat stock and simmer gently, uncovered, over low heat for several hours to reduce to about a cup and a half. Add vinegar, salt and pepper, if desired.
3 hours 15 minutes
Dining and Cooking