Yield 10 cups
Lamb stock has a wonderfully deep and rich flavor. I'll show you how to make the best homemade stock you've ever had.
- 4lbs lamb bones
- 2 onions, sliced
- 10 cloves garlic, sliced
- 4 bay leaves
- olive oil
- Place the bones in a large pot and cover with water. Turn the oven to 450°.
- Boil vigorously for 20 minutes. You should see white foam on the top.
- Pour through a strainer and rinse with cold water. Thoroughly clean the pot.
- Place bones in a roasting pan and coat with olive oil. Place in oven for about an hour - until they have a nice color.
- While the bones roast, slice the onions and garlic, then saute with olive oil until golden brown.
- Add the roasted bones and bay leaves to the pot, then add just enough water to cover (I used 11 cups).
- Bring to a boil, then lower the heat to a low simmer for 4-6 hours.
- Remove the bones using tongs, then pour through a fine mesh strainer to a smaller pot. Add the lid and place in refrigerator overnight.
- Using a spoon or knife, scrape off the layer of fat on top. The stock should have the consistency of Jell-O. If it's too watery, you may consider boiling to reduce.
- Place into containers and freeze until needed. I use these 1 cup containers which work great.
Recipe by Lone Star Lamb at https://lonestarlamb.com/2018/04/13/lamb-stock/