Ref: 387
Heading: Sauces Dressings & Dips
Cuisine: British & Irish
Food Type: Meat
No of Portions: 12
Change no of portions required to :
SHARE
Ingredients & Prep
2000 ml
water
1200 g
meaty Lamb bones, such as ribs, shoulder, neck, or tail
1 onion chopped
2 carrot med chopped
1 celery stick chopped
2 garlic clove chopped
1 tsp
rosemary dried
1 bay leaf
2 tbsp
veg oil
Method
Step 1
Pre-heat oven to 180'c, place bones in a baking tray & roast for 40 mins, remove & set aside.
Step 2
Place onions, garlic, onion, celery & carrot in a good sized saucepan & fry in the oil until browned.
Step 3
Add water & roasted bones with any juice with bay leaf & rosemary in a saucepan & simmer for 2 to 3 hour with a lid on, skim off any froth from the surface with a slotted spoon from time to time.
Step 4
Use stock within a day or 2 if stored in the fridge or freeze in pots
Suggestion & Tips
Classic base stock. You can get the bones from the butchers.