Joyce Goldstein

Lamb Stock

Preparation info
  • Makes

    5 to 6

    quarts
    • Difficulty

      Medium

Appears in
top 1000Back to Square One: Old-World Food in a New-World Kitchen
Back to Square One

By Joyce Goldstein

Published 1992

  • About

Ingredients

Lamb Stock

  • 6 pounds lamb shanks and any meat trimmings
  • 2 medium onions, coarsely chopped
  • 3

Method

Procedure

Preheat the oven to 450 degrees. Place the bones and any trimmings in a large roasting pan and roast until well browned, about 1½ hours