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Lamb Stock Recipe-15295

Photo by: Joseph De Leo
Comments: 0


Yield: Makes about 5 cups


  • 2¼ pounds lamb rib or neck bones
  • 2-3 tablespoons olive oil, plus extra for drizzling
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 1 celery rib, roughly chopped
  • ½ head of garlic, cut horizontally
  • ½ tablespoon tomato paste
  • 1/3 cup dry white wine
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • Few sprigs of fresh thyme and flat-leaf parsley


Preheat the oven to 425°F. Spread the bones in a large roasting pan and toss with a little olive oil to coat. Roast until evenly browned, 45-60 minutes, turning them over halfway.

Heat the oil in a large stockpot and add the vegetables and garlic. Cook over high heat, stirring occasionally, until golden brown. Add the tomato paste and fry for 2 minutes longer. Add the wine and let it boil until reduced by half. Add the browned bones to the pot. Pour in water to cover, about 8 cups. Bring to a simmer, skimming off the froth and scum that rise to the surface.

Add the peppercorns and herbs. Simmer the stock for 4-6 hours until you are happy with the flavor. Take the pot off the heat and let stand for a few minutes before straining through a fine sieve. Let cool, then refrigerate, or freeze in convenient portions. Use fresh stock within 5 days or keep frozen for up to 3 months.

© 2008 Gordon Ramsay

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 5 servings, and using 2 tablespoons of olive oil

104kcal (5%)
7mg (1%)
1mg (2%)
103mcg RAE (3%)
5mg (2%)
13mg (1%)
3g (13%)
9g (14%)
0mg (1%)

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