Lamb stock - master chefs
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Lamb stock - master chefs
  Lamb    Stock    Basics    New York  
Last updated 6/12/2012 12:56:43 AM. Recipe ID 19015. Report a problem with this recipe.
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      Title: Lamb stock - master chefs
 Categories: Basics, Stocks, Masterchefs, New york, Lcb
      Yield: 5 Cups
 
           Bones and trimmings from
           -- 2 racks of Lamb
    1/2 c  Water, plus more as
           -- needed
      1 c  Tomato, fresh or canned
      1 md Onion, chopped
      2 lg Carrots, chopped
      2 ea Celery, stalks, trimmed
           -- and chopped
      5 ea Garlic, cloves, chopped
      1 ea Thyme, fresh, sprig OR
    1/2 ts Thyme, dried
      2 ea Bay leaves
      6 ea Peppercorns, black
 
       Preheat the oven to 400 F.
  
       In a roasting pan, roast bones and trimmings until well browned,
  about 45 minutes, stirring occasionally.
  
       Transfer bones and trimmings to a stockpot, and degrease the
  roasting pan.  Place over medium-high heat and stir in 1/2 cups of
  water, scraping up any browned bits.  Pour these deglazed juices into
  the stockpot.
  
       Add remaining ingredients and water to cover.  Bring to simmer
  over medium heat, reduce heat to low, cover partially, and simmer 3
  to 4 hours, 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, discard the solids.  Cool.  Remove fat from surface.
  
       Stock can be stored for up to a week in a refrigerator.
  




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Recipe ID 19015 (Apr 03, 2005)

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