Lamb Stock
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg lamb leftovers (small lamb) OR:
- Bones, from the loosened saddle lamb
- 2 teaspoons powdered sugar
- 2 onions)
- 0.25 ¼ celeriac
- 2 carrot (s)
- 1 leek
- 1 parsley root (s)
- 2 tablespoon tomato paste
- 500 ml red wine, dry
- 1 ½ liter vegetable stock, lightly salted, approx.
- 1 teaspoon peppercorns
- 3 bay leaves
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Roast the minced lamb or the lamb bones in the oven at 220 ° C for about 25-30 minutes, they can get a lot of color. In the meantime, clean the vegetables and cut into large cubes. In a sufficiently large, wide saucepan, caramelize the powdered sugar over medium heat, allowing it to brown slightly. Caution, do not let it burn, otherwise the stock will be bitter! Add the vegetables and let them take some color. Add the tomato paste and toast briefly. When it has settled on the bottom of the pot, deglaze with about 1/3 of the red wine and let it boil down to the thickness of the syrup. Repeat this until the red wine has boiled away. Add the roasted bones to the vegetables, pour on the vegetable stock (vegetables and bones should be well covered, add a little more stock if necessary) and bring to the boil briefly. Turn the stove down to the lowest setting and steep the stock for at least 2-3 hours more than let it boil. The longer he has time, the better he gets! After about 1.5 hours add the bay leaves, pepper and garlic and let it steep. The stock can be frozen in portions and serves as the basis for fine sauces for lamb.
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