Lamb stock - master chefs

5 cups

Ingredients

Quantity Ingredient
Bones and trimmings from 2 racks of Lamb
½ cup Water, plus more as needed
1 cup Tomato, fresh or canned
1 medium Onion, chopped
2 larges Carrots, chopped
2 eaches Celery, stalks, trimmed and chopped
5 eaches Garlic, cloves, chopped
1 each Thyme, fresh, sprig OR
½ teaspoon Thyme, dried
2 eaches Bay leaves
6 eaches Peppercorns, black

Directions

Preheat the oven to 400 F.

In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally.

Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in ½ cups of water, scraping up any browned bits. Pour these deglazed juices into the stockpot.

Add remaining ingredients and water to cover. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently.

Strain stock into bowl through a colander lined with double layer of dampened cheesecloth. Gently press solids to extract all of the liquid, discard the solids. Cool. Remove fat from surface.

Stock can be stored for up to a week in a refrigerator.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York

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