Bon Appetit Lamb Stock

Total Time: 5 hrs 25 mins Preparation Time: 25 mins Cook Time: 5 hrs

Ingredients

• Servings: 5
• lamb bone, and trimmings from 2 racks of lamb or equivalent
• 4 fluid ounces water, plus more as needed
• 1 cup tomato (fresh or canned)
• 1 medium onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, trimmed and chopped
• 5 cloves garlic, chopped (or more)
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 6 black peppercorns

Recipe

• 1 preheat the oven to 400°f.
• 2 in a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
• 3 transfer the bones and trimmings to a stockpot, and degrease the roasting pan.
• 4 place over medium-high heat and stir in 4 fluid ounces of water, scraping up any browned bits.
• 5 pour these deglazed juices into the stockpot.
• 6 add the remaining ingredients and water to cover.
• 7 bring to a simmer over medium heat, reduce the heat to low, cover partially, and simmer for 3 to 4 hours, skimming frequently.
• 8 strain the stock into a bowl through a colander lined with a double layer of dampened cheesecloth.
• 9 gently press the solids to extract all the liquid; discard the solids.
• 10 cool.
• 11 remove fat from the surface.
• 12 the stock can be stored for up to a week in a refrigerator, or longer if frozen.