Bon Appetit Lamb Stock

Elevate your culinary creations with this robust and deeply flavorful Bon Appétit Lamb Stock, a kitchen essential for soups, stews, and hearty sauces. Crafted from roasted lamb bones, caramelized vegetables, and aromatic herbs like thyme and bay leaves, this recipe delivers a rich, savory base that’s unmatched in depth. A touch of tomato paste and the slow simmering process coax out maximum flavor, while ingredients like garlic and black peppercorns add a subtle complexity. Perfect for meal prep, this versatile homemade lamb stock can be refrigerated or frozen, making it a go-to ingredient for enhancing your favorite dishes.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 12

Ingredients

• 3 pounds lamb bones
• 2 medium carrot
• 2 medium celery stalk
• 1 large yellow onion
• 6 cloves garlic
• 2 tablespoons tomato paste
• 2 whole bay leaves
• 6 sprigs fresh thyme
• 1 teaspoon whole black peppercorns
• 12 cups cold water
• 2 tablespoons olive oil

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Spread the lamb bones on a roasting pan and roast for 30-40 minutes, turning occasionally, until deeply browned.

Step 3

While the bones roast, peel the carrots and chop them into large chunks. Chop the celery and onion into large pieces as well.

Step 4

In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add the carrots, celery, onion, and whole garlic cloves, and sauté for 5-7 minutes until softened and slightly caramelized.

Step 5

Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color and flavor.

Step 6

Transfer the roasted lamb bones to the stockpot, along with any browned bits from the roasting pan (pour a small amount of hot water onto the pan to scrape up the bits if necessary).

Step 7

Add the bay leaves, thyme sprigs, and peppercorns to the pot.

Step 8

Pour in 12 cups of cold water, ensuring the ingredients are fully submerged.

Step 9

Bring the pot to a gentle boil over medium heat, then reduce to a low simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes of cooking.

Step 10

Simmer the stock, uncovered, for 4-5 hours, periodically skimming the surface and adding water if needed to keep the bones submerged.

Step 11

Remove the pot from heat and strain the stock through a fine-mesh sieve into a large bowl or another pot, discarding the solids.

Step 12

Let the stock cool to room temperature, then refrigerate. Once chilled, skim off any solidified fat from the surface if desired.

Step 13

Store the stock in airtight containers in the refrigerator for up to 5 days, or freeze for longer storage.

Nutrition Facts

Serving size	4645.3 grams (4645.3g)

Amount per serving	% Daily Value*
Calories	3361

Total Fat 246.70g	316%
Saturated Fat 99.80g	499%
Polyunsaturated Fat 2.70g
Cholesterol 953mg	318%
Sodium 1226mg	53%
Total Carbohydrate 41.70g	15%
Dietary Fiber 10.70g	38%
Total Sugars 16.00g
Protein 251.30g	503%

Vitamin D 0IU	0%
Calcium 443mg	34%
Iron 24mg	132%
Potassium 3906mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 29.6%

Carbs: 4.9%