Lamb stock
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Lamb stock
  Lamb    Stock    Soups  
Last updated 6/12/2012 1:00:56 AM. Recipe ID 24204. Report a problem with this recipe.
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      Title: Lamb stock
 Categories: Soups
      Yield: 1 servings
 
      1    Bone from a 6-lb leg of
           Lamb, cut in half
      3    Stalks celery, cut into
           Small pieces
      2    Carrots, cut into small
           Pieces
      2    Onions, peeled and
           Quartered
      1 lg Ripe tomato OR
      1 c  Canned tomato, cut into
           Small pieces
           Any drippings from roast
           Lamb
      4    Peppercorns
      1    Bay leaf
      1    Parsley
 
  add enough water to just cover the lamb bone.  Bring to a boil over
  high heat, reduce the heat, and simmer, partially covered, 1 to 2
  hours, or until the stock is somewhat reduced and flavorful. If it
  tastes weak, simply raise the heat a bit and let it reduce further.
  
   2.  Drain the stock into a colander set over a large bowl. Remove the
  bones and cut any remaining meat off and set aside. Discard the
  vegetables and bones.  Remove any fat that has floated to the top.
  The stock can then be refrigerated or frozen, or used right away to
  make a soup.
  
  Makes about 8 cups.
  
  From:  LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
      Shared 




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Recipe ID 24204 (Apr 03, 2005)

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