Dark lamb stock
Dark lamb stock
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Διατροφική αξία ανά μερίδα
Dark lamb stock
Υλικά
- 5 kg lamb bones
- 3 onions, roughly chopped
- 1 head of garlic, halved crosswise
- 2 carrots, roughly chopped
- 1 leek, roughly chopped
- 4 ripe tomatoes, roughly chopped
- 1 celery root with leaves (small bulb included), roughly chopped
- ½ bunch parsley (stems only, leaves removed)
- 5–6 sprigs fresh thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1 tbsp black peppercorns
- 100 ml red wine
- 80 ml olive oil
- Cold water, as needed
Εκτέλεση
Clean and prepare the vegetables.
Divide the vegetables evenly among three large roasting pans, leaving enough space for the bones to be arranged properly and roast evenly.
Place the lamb bones on top of the vegetables and drizzle with the olive oil.
Roast in a preheated oven at 190°C for approximately 30’, until the bones develop a nice color and caramelize on the outside, while the vegetables release their aromas.
Remove the roasting pans from the oven and place them over the heat. Deglaze with the red wine and stir well, allowing all the caramelized bits from the roasting process to dissolve, the ingredients to glaze, and all the concentrated flavors to be incorporated.
Gradually transfer the entire contents of the roasting pans into a large stockpot.
Add the black peppercorns, bay leaves, thyme, rosemary, and parsley.
Add enough cold water to completely cover all the bones and vegetables.
Bring the stock to a boil and carefully skim off any foam that forms on the surface. Proper skimming is important to keep the stock clear and clean.
Once the stock has been cleared, reduce the heat and simmer gently for approximately 5 hours.
At the end of the cooking time, strain the stock through a fine-mesh strainer to obtain a clean and clear stock.
Remove the fat from the surface either while the stock is still warm, using a ladle, or after chilling it in the refrigerator and allowing the fat to solidify on the surface.
The dark lamb stock should have a clean appearance, deep flavor, and rich aroma.
Use as a base for sauces, braised dishes, lamb preparations, and recipes where intensity and depth of flavor are desired.
Store in the refrigerator in a clean, airtight container for up to 5 days or freeze for up to 3 months.
