5 kg/11 lbs lamb bones
2 pig’s trotters, cleaned thoroughly and split in half (ask your butcher to do it for you)
50 ml olive oil
2 medium onions, roughly chopped
4 carrots, roughly chopped
1 celery stalk, roughly chopped
6 liters/12.5 pts/ cold water
5 medium size ripe tomatoes, cut in quarters
Preheat the oven to 200°C/400°F.
Place the lamb bones and the trotters on an oven tray and cook in the preheated oven until browned all over. In a large stockpot, heat the oil and lightly fry the onions, carrots and celery, then add the lamb bones and trotters. Add the water, and bring to the boil. Turn down the heat and simmer gently over low-medium heat, regularly skimming the brown foam that forms on the surface. Simmer for 5 hours, then remove from the heat. Cool to room temperature, then strain, do not press down on the solids as this will cause the stock to become cloudy. Cover and refrigerate until cold, then remove the fat from the surface. Refrigerate for up to 2 days or frozen in smaller containers for up to 3 months. Discard the solids.
7 replies on “Lamb stock”
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