- Cooking Time: 4-5 hours
- Preparation Time: 5 minutes
- Lamb Bone (ours is from an 8 lb. leg of lamb)
- 1 large onion, peeled and halved
- 8 cloves garlic, crushed
- 6-8 stalks celery
- 2 large carrots, washed but unpeeled
- 1 Tbls whole peppercorns
- 1 Tbls. kosher salt
- 1 Tbls. dried oregano
- 4 or 5 sprigs fresh thyme
- 4 quarts water
- Add all ingredients to a large stock pot and bring to a boil. (I place a large pasta insert into the pot first to make for easy straining later!)
- Reduce heat and simmer, covered for 4-5 hours.
- Remove from heat.
- Remove bone and trim off meat. Set aside for later use.
- Remove solids and discard.
- Strain stock into airtight containers or ziploc bags if not using immediately and set aside to cool before freezing.
NotesAfter cooking a leg of lamb for Easter dinner, we were left with a giant bone just right for stock. With the remaining meat, it will make a killer lamb stew. This will last in the refrigerator for two weeks, or can be frozen for up to three months.
You can also use this recipe for beef, chicken, or vegetable stock. Just replace the lamb bone with whatever other bones you want to use. For vegetable stock, leave out the bone and add 2 large parsnips!
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