Lamb Stock
- 4 lbs lamb bones
- 3 tbsp sunflower oil
- 1 None onion, chopped
- 1 None carrot, roughly chopped
- 3 None celery sticks, chopped
- 1 tbsp tomato puree
- 1 cup dry white wine
- 3 None garlic cloves, crushed
- 1/2 cup mixed spices (such as ground coriander, allspice, anise, bay leaf, juniper)
- 1 oz thyme
- Heat the oil in a casserole dish, add the bones and saute gently over a low heat for 12-15 mins, stirring. Add the onion, carrot, celery and continue to saute for 10-15 more mins. Stir in the tomato puree and continue to cook for 18-20 more mins. Add the wine, 8 cups cold water, garlic and spices and leave to simmer over low heat for 2 hours 30 mins, skimming the foam, as needed. Add the thyme and continue to simmer for 30 more mins. Pour the stock through a sieve and season with salt and pepper. Pour into sterilized jars, if desired, seal and store for up to 3 months.
bones, sunflower oil, onion, carrot, celery, tomato, white wine, garlic, mixed spices, thyme
Taken from recipes-plus.com/api/v2.0/recipes/17337 (may not work)