Brown lamb stock

Name: Brown lamb stock
Cuisine: Chinese
Ingredients: 60 ml peanut oil; 2 kg lamb bones; 1 bulb garlic; 1 stalk celery; 2 medium carrots; 1 large onion; 1 bay leaf; 5 stalks parsley; ½ teaspoon salt; 3 tomatoes, chopped; 10 black peppercorns, cracked

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

This stock is used for lamb dishes. It can also be reduced to form a lamb jus which is used in lamb and hogget dishes to enrich the sauce.

Ingredients

2 kg lamb bones
60 ml peanut oil
1 large onion

Asia
China
Stock
Gluten-free

Method

Preheat the oven to 250°C. Chop the lamb bones into walnut-sized pieces, using a heavy cleaver, or ask the butcher to do it for you. Heat the oil in a deep roasting pan and add the bones, turning them over in the oil.