Yields One Quart (Four Cups)
Adapted from West Coast Prime Meats Cooks © 2015
Our friends at King’s Seafood Company provided us with the lamb stock recipe they use at their steak house, 555 East.
- One pound lamb knuckle bones, rinsed under cold water
- Four tablespoons blended olive oil
- One jumbo yellow onion, peeled, cored and cut in one-inch dice
- Two jumbo carrots, peeled and cut in one-inch dice
- One celery stalk, leaves trimmed, cut in one-inch dice
- Six cloves garlic, peeled and crushed
- One ounce (two tablespoons) tomato paste
- Eight ounces red wine
- One tablespoon black peppercorns
- Three bay leaves
- A few sprigs of fresh thyme and fresh parsley
- Tap water to cover the bones
- Preheat the oven to 425 degrees Fahrenheit.
- Place the rinsed bones in a roasting pan and drizzle with two tablespoons of the olive oil. Roast for 25 minutes, turn the bones over in the pan and continue to roast for an additional 20 to 25 minutes or until evenly browned.
- While the bones are roasting, prepare the vegetables: In a heavy-bottomed stock pot, over high heat, cook the onions, carrots, celery and garlic until golden brown. Make sure not to burn the garlic.
- Reduce the heat to medium, add the tomato paste and cook for another three minutes.
- Stir in half (four ounces) of the red wine, scraping up any bits of vegetable or tomato paste on the bottom of the pot. Add the peppercorns and bay leaves. Pour in enough cool tap water just to cover the ingredients.
- Carefully remove the bones from the oven and place them in the stock pot. Use the remaining red wine to deglaze the roasting pan, then add the wine to the stock pot with the herbs. Add just enough cool tap water to cover the bones.
- Bring to a simmer, then reduce the heat to low. Skim off and discard any froth and scum that comes to the surface.
- Simmer for six to eight hours, then remove from the heat. Let the stock rest for a few minutes before straining through a fine-mesh sieve.
- Cover loosely and refrigerate before using. The fat will rise to the top and congeal, making it easy to scrape off with a spoon and discard. Use the stock within five days or freeze in ice cube trays (for easy use later) for up to three months.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.