For those of us who make stock regularly, check out the variations at the end of the recipe for some different flavours.
Prep time: 10 minutes
Quantity: Approximately 1 – 2 litres
- 2.5kg lamb bones (especially lamb neck bones) including 1 – 2 marrow bones
- 1 tbsp apple cider vinegar or 1/4 cup white wine
- 2-3 celery sticks
- 3 large carrots
- 1 onion, unpeeled and quartered
- 2 bay leaves
- several sprigs fresh thyme
- 1 bunch parsley
- Put all the ingredients in a large stock pot, except the parsley
- add enough water (preferably filtered) to cover the ingredients (about 3 litres. The liquid should reach no higher than 2.5cm to the top)
- bring to the boil
- a large amount of scum will come to the surface, remove this
- then reduce heat to a low simmer, covered or uncovered for 8 – 12 hours
- continue to remove any scum regularly.
- just before finishing add the parsley and simmer another 10 minutes.
- strain the stock and discard the solids
Now just include it in your favourite soups, sauces and other recipes.
- For a deeper flavour, brown the bones over a low heat or roast in an oven before adding the other ingredients.
- For an asian flavour cook with ginger and lemongrass
- Add tomato puree at the end of roasting for a richer flavour.
- Replace lamb bones with beef or chicken. Chicken requires less cooking time eg 3 – 5 hours.
- Cook it in your slow cooker