- Servings : NA
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
This is a basic lamb stock that is used in curries, sauces and stews made with lamb. Every cuisine and recipe book have similar recipes in use. This is the one I have used over time with some added variations.
- Half a kilo of lamb shank bones with some meat on them
- 1 medium onion coarsely chopped
- 2 celery ribs, coarsely chopped
- 6 spring onions (white part) roughly chopped
- 4 garlic cloves crushed
- 2 dried bay leaves
- 1 pinch of dried thyme
- 4 sprigs of flat leaf parsley (leaves and stems) roughly chopped
- 6 black peppercorns, slightly crushed
- Olive oil
- 1.5 liters of water
On a heavy bottom pan, heat the olive oil and roast the lamb shank bones till they are well browned all over , turning them frequently. The flesh becomes brown and the blood and moisture will ooze out of the bone. Cook till all of the liquid is gone. Turn off the heat and set aside.
In a deep vessel add the lamb shank bones and all the other ingredients and bring it to boil and then simmer for about 20 minutes. Skim of the scum from the top if there is any. set aside to cool.
Strain the stock into a large bowl and refrigerate or use as required. Stock can be frozen in the freezer and used whenever required.
Sultan’s Kitchen – A Turkish Cookbook by Ozcan Ozan
1. If the stock is required to be used in Indian cuisine then I add a tablespoon of coriander and some cloves.