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Add a photoServings: 5
Ingredients
- Bones and trimmings from 2 racks of Lamb
- 1/2 c. Water, plus more as needed
- 1 c. Tomato, fresh or possibly canned
- 1 med Onion, minced
- 2 lrg Carrots, minced
- 2 x Celery, stalks, trimmed and minced
- 5 x Garlic, cloves, minced
- 1 x Thyme, fresh, sprig Or possibly
- 1/2 tsp Thyme, dry
- 2 x Bay leaves
- 6 x Peppercorns, black
Directions
- Preheat the oven to 400 F.
- In a roasting pan, roast bones and trimmings till well browned, about 45 min, stirring occasionally.
- Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in 1/2 c. of water, scraping up any browned bits. Pour these deglazed juices into the stockpot.
- Add in remaining ingredients and water to cover. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hrs, skimming frequently.
- Strain stock into bowl through a colander lined with double layer of dampened cheesecloth. Gently press solids to extract all of the liquid, throw away the solids. Cold. Remove fat from surface.
- Stock can be stored for up to a week in a refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 5 servings | |
| Calories 30 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 224mg | 6% |
| Total Carbs 6.72g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.06g | 2% |
| Protein 0.97g | 2% |
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