Name: Lamb Stock
Yield: Makes about 2.75 liters
Cuisine: American
Ingredients: 4.5 kilograms lamb bones, chopped into 1-inch cubes; 450 grams leeks cut into 1-inch mirepoix (white and light green parts only); 225 grams onions cut into 1-inch mirepoix; 1 head garlic, halved horizontally, broken into pieces, root end and excess skin removed; 42 grams flat-leaf parsley sprigs; 14 grams thyme sprigs; 2 bay leaves; 450 grams tomatoes cut into 1-inch chunks; 1 calf’s foot, split; 120 grams canola oil; 9.5 liters water, cold; 340 grams carrots cut into 1-inch mirepoix; 450 grams tomato paste

Preparation info

Makes about
2.75 liters

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

4.5 kilograms lamb bones, chopped into 1-inch cubes
120 grams canola oil
1

Americas
United States
Stock
Gluten-free

Method

Coat the lamb bones with oil and spread in a roasting pan that is large enough to hold them in one layer. (The calf’s foot is not roasted, as that would reduce the extraction of gelatin.) Roast at 400°F for about 1½ hours, stirring occasionally to ensur

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Ingredients

Method

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