← Back to Search Results
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%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cooking-for-friends Cooking for Friends
by Gordon Ramsay
raos-cookbook Rao's Cookbook
by Frank Pellegrino
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
martin-yans-china Martin Yan's China
by Martin Yan

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?