Lamb Stock

Preparation info

  • Difficulty


  • Makes

    5 to 6 quarts

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Most people have very little use for lamb stock, but we at Square One cook so many lamb ragouts, we find this stock is essential to our larder. Occasionally it turns out not to be as flavorful as we would like, then we do a double lamb stock using the weak stock as the water with new stock ingredients.


  • 6 pounds lamb shanks and any meat trimmings
  • 2 medium onions, coarsely chopped
  • 3 carrots, coarsely chopped
  • 1 rib celery, coarsely chopped
  • 6 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 3 cloves garlic, smashed
  • 2 small bay leaves
  • 2 cloves
  • 10 peppercorns
  • 3 ripe tomatoes, sliced


Preheat the oven to 450°F. Place the bones and any trimmings in a large roasting pan and roast until browned, about 1½ hours. Transfer to a large stockpot and cover with cold water. Heat to boiling and skim the scum from the surface. Reduce the heat and simmer uncovered 1 hour, skimming frequently the first half hour.

Meanwhile, pour off most of the fat in the roasting pan. Add the onions, carrots, and celery; cook on top of the stove or in the oven until tender and browned. Add the vegetables to the stockpot. Pour a half inch or so of water into the roasting pan and boil, scraping up the browned bits on the bottom. Add to the stockpot with the remaining ingredients. Simmer uncovered 4 to 6 hours.

Remove the solids from the stock with a slotted spoon or large skimmer. Strain the stock through a cheesecloth-lined strainer and let cool to room temperature. Refrigerate until cold, then remove the fat from the top. Reduce the stock if you want a more intense lamb flavor.