Serving

Lamb Stock
Turkey   -   Et Suyu
Makes:
Effort:
Sched:
DoAhead:  
2 qt  
**
5 hr  
Yes

A basic stock for Turkish, Armenian and Near Eastern soups and sauces.



3

-----
5
8
8
8
2
1
1
4
6
-----
3
#

---
oz
oz
oz
oz
cl




---
qt
Lamb shank bones
  with some meat
-- Seasonings
Onion
Celery
Leeks
Carrots
Garlic
Bay Leaf
Thyme sprig
Parsley sprig
Peppercorns
---------
Water
  1. Heat oven to 475°F/250°C.
  2. Roast the SHANK BONES on a roasting pan until they are well browned (about 1 hour).
  3. Place the Bones in a stock pot and pour in 3 quarts of cold water. Bring to a boil and simmer for 3 hours skimming any fat and foam that rises to the surface.
  4. Crack the Peppercorns and chop all Seasoning items coarse. Mix all.
  5. When the bones have simmered for 3 hours, add the Seasonings mix (and more water if required to cover). Simmer another hour.
  6. Strain through a fine strainer, retaining the liquid. Discard the solids.
  7. Defat the liquid (use your gravy separator, or refrigerate and peel off the solidified fat).
  8. Adjust water to make 8 cups total and bring back to a boil briefly. Cool and refrigerate.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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