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