Lamb stock

Lamb stock

By
From
Kitchin Suppers
Makes
1 litre
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
2kg lamb bones
2 tablespoons olive oil
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 fennel bulb, roughly chopped
1 Bouquet garni
1/2 head garlic
1/2 red pepper
1 teaspoon ground cumin
1 teaspoon fennel seeds
3 tablespoons tomato puree
100ml white wine
2 litres water

Method

  1. Heat the oven to 200°C. Put the lamb bones into a roasting tray and drizzle with 1 tablespoon olive oil. Roast for 20 minutes or until golden.
  2. Meanwhile, heat a large heavy-based pan over a medium heat and add the rest of the olive oil. Add the carrots, onion, fennel, bouquet garni and garlic and sweat for 6–8 minutes. Add the red pepper, cumin and fennel seeds and cook for a further 1–2 minutes. Stir in the tomato purée and cook for 2 minutes.
  3. Pour the white wine into the pan and add the roasted lamb bones. Pour on the water to cover the bones, bring to the boil and skim off any scum from the surface. Lower the heat and simmer gently for 3–4 hours.
  4. Discard the bones and strain the stock through a sieve into a bowl. Allow to cool and then refrigerate until required. Remove any fat from the surface before using. This stock can be kept in the fridge for 3–4 days or frozen for 3–4 months.
Tags:
The Kitchin Restaurant
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