Joyce Goldstein

Lamb Stock

Preparation info
  • Makes

    5 to 6 quarts

    • Difficulty

      Medium

Appears in
top 1000The Mediterranean Kitchen
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.

Ingredients

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

Method

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 la