Making stock is super easy and really worthwhile if you’re into making soups. Oh! You want some soup inspiration? Try mulligatawny or sausage and white bean cassoulet.
Since I made lamb rogan josh the other night and used bone-in lamb shoulder, I had all those gnarly leftover lamb bits to use up and stock is the perfect thing to avoid wasting them!
Here’s how you make lamb stock (or beef, or chicken, or any meat to be honest) in five easy steps:
1. Put the leftover bones, skin, meat and carcass from the lamb into a big pot and cover them with cold water.
2. Add your choice of veggies and such. For my lamb stock, I chose 2 carrots, three celery stalks, chopped onion, a couple of whole garlic cloves, and some parsley. I seasoned it with salt, pepper and dried thyme.
3. Bring water to the boil and then immediately reduce heat to very low so that it barely simmers.
4. Simmer uncovered for two to three hours, occasionally skimming off any foam that rises to the surface.
5. Remove the bones and strain the stock in a very fine colander or strainer. Let cool and remove any fat that has risen to the surface. Cover and store refrigerated for a couple of days or in the freezer for several months. Voila!
Note: You can reduce the stock even further (especially if you’re using it for soup) by simmering it for another hour or so, to make it more concentrated.
Now I just have to decide what to make with this!
