Lamb stock

10 servings

Ingredients

Quantity Ingredient
2 pounds Lean Lamb -- Neck Or Shank
4 quarts Water
6 eaches Peppercorns
2 smalls Cloves Garlic -- Crushed
2 tablespoons Parsley -- Dried
1 each Turnip -- Quartered
2 eaches Carrots -- Cut In 2\" Pieces
2 Stalks Celery -- Cut In 2\"
Pieces
3 eaches Parsnips -- Cut In 2\"
Pieces
Salt -- To Taste

Directions

In an 8-quart pot, brown the meat well on all sides. Add the water, peppercorns, garlic and dried parsley. Bring to a full boil, reduce the heat and simmer for 1 hour. Add the turnip, carrots, parsnips, and celery and continue cooking for an additional 1½ hours. Cool completely and strain. Salt to taste. Remove the meat from the bones and reserve for another use. Refrigerate the stock for several hours then remove the congealed fat from the surface.

Makes 3 ½ Quarts

Recipe By :

From: Marjorie Scofield Date: 04-17-95 (159) Fido: Cooking

Related recipes