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3
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5
8
8
8
2
1
1
4
6
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3
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#
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oz
oz
oz
oz
cl
---
qt
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Lamb shank bones
with some meat
-- Seasonings
Onion
Celery
Leeks
Carrots
Garlic
Bay Leaf
Thyme sprig
Parsley sprig
Peppercorns
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Water
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Make: - (5 hrs - 55 min)
- Heat oven to 475°F/250°C.
- Roast the SHANK BONES on a roasting pan until they are well
browned (about 1 hour).
- 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.
- Crack the Peppercorns and chop all Seasoning items
coarse. Mix all.
- When the bones have simmered for 3 hours, add the Seasonings
mix (and more water if required to cover). Simmer another hour.
- Strain through a fine strainer, retaining the liquid. Discard the
solids.
- Defat the liquid (use your gravy separator - or refrigerate
overnight and peel off the solidified fat).
- Adjust water to make 8 cups total and bring back to a boil briefly.
Cool and refrigerate. If you need to keep it more than a few days,
see our recipe Soup Stock / Broth -
General Method for convenient storage method.
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