Whipping up a beautifully roasted lamb shoulder or slow-cooked lamb shanks this week? Save those bones and make our beautifully rich and flavorful lamb broth from roasted leftover bones, a range of fresh herbs, spices, and vegetables.
Lamb stock has that rich meaty flavor of beef stock but is not at all heavy. Plus, if you love lamb, then you will love its unique taste. It adds complexity to almost any dish, from stews to rice dishes.
Essential Ingredients for Lamb Stock
- Lamb Bones
Lamb Stock from Roasted Lamb vs Store-Bought Bones
If you are making lamb stock from a leftover lamb carcass, use the same Dutch oven for cooking the stock. However, if you purchase lamb bones from the store, roast them in the oven on a baking sheet at 425 degrees Fahrenheit (218 degrees Celsius) for 45 minutes to 1 hour or until the bones are browned.
Drizzle them with olive oil and flip them halfway through the baking process. Once the bones are browned, add them to a pot and cook up that stock!
Vegetables and Herbs that May be Added to Stock
Developing the stock is an opportunity to empty the contents of your fridge. If you have leftover fresh herbs that you won’t use, toss them in. If you have vegetables that may go unconsumed, toss them in. Some excellent additions are as follows:
- Red pepper
- Green pepper
- Green onions
- Flat-leaf Parsley
- Bay Leaves
How to Use Lamb Stock
- Flavor a Pasta Sauce
- Cook Rice or Risotto in It
- Make a Glaze for Roasted Meat
- Flavor a Soup or Stew
- Make a Tagine
- Cook a Pot Pie
Recipes that Call for Lamb Stock
Reheating and Storage
Store it in the refrigerator for up to 7 days or freeze it for up to 3 months. To reheat the stock, warm it in a saucepan on the stovetop at medium heat.
- lamb bones
- 2 stalks celery cut into 3 segments
- 2 carrots cut into 3 segments
- 1 yellow onion cut into 4 pieces
- 1 tbsp olive oil
- 2 sprigs rosemary
- 1 tbsp green onions
- 1 cup flatleaf parsley roughly chopped
- 2 bay leaves
- 3 tsp salt
- ground pepper 1/2 tsp black peppercorns
- water fill the pot 3/4 full
Cut the Vegetables and the Herbs
- Cut celery, carrots (into three segments), and skin-on onion (into 4 pieces). Set aside.
- Roughly chop parsley. Set aside.
Sauté the Vegetables in the Dutch Oven
- Place a pot or Dutch oven on the stovetop at medium heat. Add oil and allow it to heat.
- Add celery, carrots, skin-on onions, rosemary sprigs, green onions, and parsley.
- Sauté for 3-5 minutes.
Add the Carcass and Water to the Dutch Oven
- Add the carcass to the pot or Dutch oven.
- Fill the pot 3/4 full with water.
- Season with salt and ground pepper (or 1/2 tsp of peppercorns).
Cook the Stock for 3 Hours
- Increase the stovetop to high heat.
- When the stock begins to boil, cover the pot with its lid.
- Lower the heat on the stovetop to low.
- Cook for 3 hours.
Reduce the Stock for the Last Hour and Strain
- For the last hour, remove the lid and increase the heat on the stovetop to medium heat to reduce the stock.
- Strain the stock using a fine-mesh strainer.
- Serve and enjoy.