Name: Lamb Stock
Yield: Makes 3 quarts
Cuisine: French
Ingredients: 10 pounds lamb bones, cut into small pieces; 1 pound tomatoes, cut into 1-inch pieces (2½ cups); ½ ounce thyme sprigs; 2 bay leaves (1 pound); Scant 2 cups tomato paste; 10 quarts cold water; 4 cups (1 pound) leeks cut into 1-inch mirepoix (whites and some light green parts only); 2½ cups (12 ounces) carrots cut into 1-inch mirepoix; 1½ ounces Italian parsley sprigs; 1½ cups (8 ounces) onions cut into 1-inch mirepoix; 1 head garlic, halved, broken into pieces, root end and excess skin removed; ½ cup canola oil; 1 calf’s foot, split (optional)

Preparation info

Makes
3 quarts

Difficulty
Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Ingredients

10 pounds lamb bones, cut into small pieces
½ cup canola oil
1

Method

To Roast the Bones

Preheat the oven to 400°F.

Place the lamb bones in a roasting pan that is large enough to hold them in one layer. (If they are crowded, they will steam and not brown evenly; use two pans if necessary.) The optional calf’s