ψημένο αποθεματικό αρνιού

Psiméno Apothematikó Arnioú

Roasted Lamb Stock 

Ingredients

  • 1-2 lbs (450g-900g) of lamb bones
  • 3 Tbs (45ml) canola oil
  • 1 large onion (chopped)
  • 1 rib of celery (chopped)
  • 2-3 carrots (chopped)
  • 4 sprigs of fresh Italian parsley
  • 1 tsp (4g) whole black peppercorns
 
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Step 1 - Roast the Lamb Bones

  • Preheat the oven to 425ºF (218ºC)
  • In large roasting pan, coat and toss bones in canola oil
  • Roast for 60-90 minutes, stirring 1-2 times during roast
  • Monitor color and cooking time, if too brown, turn heat down to 350ºF (176ºC)

Step 2 - Making the Stock

  • Heat a large stock pot over medium heat, cook the onions in 2 Tbs (30ml) oil for 5 minutes until translucent. 
  • Add celery and carrots and cook another 5 minutes.
  • Add lamb bones to stock pot with 10-12 cups (2300ml-2800ml) of water.
  • Add parsley and peppercorns.
  • Bring to a boil, removing scum that floats to top.
  • Reduce heat and simmer for 2 hours, continuing to skim off scum.

 

Step 3 - Finishing the Stock

  • Remove from heat and cool for 30 minutes
  • Strain stock through a fine mesh strainer. (throw away bones and vegetables)
  • Allow stock to cool down completely.
  • Cover and refrigerate. 
  • The next day, remove the fat from surface and throw away. 
  • Keep refrigerated if using in 3-4 days - otherwise freeze for up to 3 months.
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