Brown lamb stock

Brown lamb stock

By
From
Becasse
Makes
2 litres
Photographer
Steve Brown

Ingredients

Quantity Ingredient
8kg meaty lamb bones, chopped small
1 head garlic, cut in half crosswise
4 sprigs thyme
50ml non-scented cooking oil
2 onions, chopped
2 large carrots, roughly chopped
3 sticks celery, roughly chopped
200ml white wine
2 sprigs rosemary

Method

  1. Put half the lamb bones into a stockpot and cover with cold water. Bring to the boil and skim to remove all the impurities. Add half the garlic and 2 sprigs thyme. Simmer for 2 hours, skimming from time to time. Drain the stock through a colander, discarding the bones and aromatics. Set this ‘white’ lamb stock aside to cool.
  2. Preheat your oven to 220°C. Heat a large baking tray in the oven then add the oil and remaining lamb bones. Spread the bones out to ensure they colour evenly. Roast in the oven for about 30 minutes, stirring regularly to prevent them sticking and burning. Add the chopped vegetables and the rest of the garlic. Roast for another 20 minutes until everything is caramelised a deep brown.
  3. Tip the contents into a colander to drain off the fat then return to the baking tray and deglaze the pan with the white wine.
  4. Tip into a stockpot and add the cold ‘white’ lamb stock. Bring to a simmer, skimming to remove any fat or sediment that rises to the surface. Add the remaining thyme and the rosemary and simmer for 2 hours, skimming frequently. Leave to cool slightly then pour through a chinois or fine sieve. Leave the stock to settle for around 2 hours then skim thoroughly and refrigerate. The stock will keep in the refrigerator for 2 days or up to a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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