Lamb Broth
Simmered lamb bones yield a rich, savory broth with deep roasted undertones.
Dietary
Keto, Wheat free, Dairy free, Nut free
Allergens
Red meat
This broth is built by roasting lamb bones until deeply browned, then simmering them slowly with aromatic vegetables and herbs to extract gelatin and flavor. The result is a clear, savory liquid useful as a base for soups, stews, or risottos. Expect a rich mouthfeel and a mild, distinctly lamb-forward flavor that benefits from long, gentle cooking.
Ingredients
- 3 pounds lamb bones, preferably with some meat attached
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 yellow onion, quartered, skin on
- 1 head garlic, halved crosswise
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 4 sprigs fresh thyme
- 1 tablespoon apple cider vinegar
- 4 quarts cold water
- 1 teaspoon salt
Method
-
Preheat the oven to 450°F. Spread the lamb bones on a rimmed baking sheet and roast until deeply browned, turning once halfway through, about 40 minutes.
-
Transfer the roasted bones to a 12-quart stock pot. Add the carrots, celery, onion, and garlic to the same baking sheet and roast until lightly browned, about 15 minutes.
-
Add the roasted vegetables, tomato paste, bay leaves, peppercorns, thyme, and apple cider vinegar to the pot with the bones.
-
Pour in the cold water, making sure the bones and vegetables are fully submerged, and set the pot over high heat.
-
Bring the liquid to a boil, then reduce the heat to low so it barely simmers. Skim off any foam and impurities from the surface during the first 20 minutes.
-
Partially cover the pot and simmer gently, undisturbed, replenishing water as needed to keep bones covered.
-
Remove the pot from heat and stir in the salt. Strain the broth through a fine-mesh sieve into a large bowl or storage containers, discarding the solids.
-
Let the broth cool to room temperature, then skim any solidified fat from the surface before refrigerating or freezing.
Rate this recipe
Lamb Broth
This broth is built by roasting lamb bones until deeply browned, then simmering them slowly with aromatic vegetables and herbs to extract gelatin and flavor. The result is a clear, savory liquid useful as a base for soups, stews, or risottos. Expect a rich mouthfeel and a mild, distinctly lamb-forward flavor that benefits from long, gentle cooking.
6 hr 30 min 16 oz 90 cal
Ingredients
- 3 pounds lamb bones, preferably with some meat attached
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 yellow onion, quartered, skin on
- 1 head garlic, halved crosswise
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 4 sprigs fresh thyme
- 1 tablespoon apple cider vinegar
- 4 quarts cold water
- 1 teaspoon salt
Method
- 1
Preheat the oven to 450°F. Spread the lamb bones on a rimmed baking sheet and roast until deeply browned, turning once halfway through, about 40 minutes.
- 2
Transfer the roasted bones to a 12-quart stock pot. Add the carrots, celery, onion, and garlic to the same baking sheet and roast until lightly browned, about 15 minutes.
- 3
Add the roasted vegetables, tomato paste, bay leaves, peppercorns, thyme, and apple cider vinegar to the pot with the bones.
- 4
Pour in the cold water, making sure the bones and vegetables are fully submerged, and set the pot over high heat.
- 5
Bring the liquid to a boil, then reduce the heat to low so it barely simmers. Skim off any foam and impurities from the surface during the first 20 minutes.
- 6
Partially cover the pot and simmer gently, undisturbed, replenishing water as needed to keep bones covered.
- 7
Remove the pot from heat and stir in the salt. Strain the broth through a fine-mesh sieve into a large bowl or storage containers, discarding the solids.
- 8
Let the broth cool to room temperature, then skim any solidified fat from the surface before refrigerating or freezing.