Mutton Stock

Name: Mutton Stock (Brodo di Pecora)
Cuisine: Italian
Ingredients: 2 kg mutton bones, chopped (ask your butcher to do this); 1 tablespoon tomato paste (purée); 1 tablespoon tomato paste (purée); 6 bay leaves; 1 bunch flat-leaf parsley, torn; 3 carrots, roughly chopped; 1 large brown onion, roughly chopped; 2 stalks celery, roughly chopped; 6 roma (plum) tomatoes, quartered; 20 black peppercorns; ½ teaspoon salt flakes

Brodo di Pecora

Preparation info

Makes about
4 litres

Difficulty
Complex

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Mutton stock is distinctly Sardinian; it’s normally the cooking liquid left over from making Boiled Mutton. As this stock is quite strong, it’s only used in certain dishes, such as Gallurese-style Bread Pudding.

Ingredients

2 kg mutton bones, chopped (ask your butcher to do this)
3 carrots, roughly chopped
1 large br

Europe
Italy
Stock
Gluten-free
Sardinia

Method

Place bones in a stockpot or large saucepan, cover with water and bring to the boil, then strain and rinse well.

Return mutton bones to a clean stockpot or large saucepan, cover with about 6 litres of fresh cold water – the bones should be completely submerged – then bring to the boil.

Reduce heat, skim off any froth that rises to the surface, then add remaining ingredients and