Lamb stock

Lamb stock

By
From
A la Grecque
Makes
1.5 litres
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 onions
2 carrots
2 stalks celery
6 stalks parsley
3 garlic cloves
2 lamb necks or lamb shanks
6 whole black peppercorns
2 litres water

Method

  1. Preheat the oven to 180ºC.
  2. Wash all the vegetables and herbs thoroughly. Chop the vegetables and garlic roughly and place them on a baking tray with the lamb necks or shanks. Roast for 1–1 ½ hours until both meat and vegetables are brown and crisp.
  3. Tip everything into a stockpot or large saucepan. Add the parsley, peppercorns and water and bring to the boil. Lower the heat and simmer for 1½–2 hours, uncovered, skimming away any impurities that rise to the surface.
  4. Strain the stock through a colander, discarding the solids and leave it to cool. Once cold, refrigerate overnight. The fat will set into a solid layer on the surface and can be easily lifted off. If not using straight away, divide the stock into batches and refrigerate or freeze.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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