| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups/stews, Lamb |
1 |
Servings |
INGREDIENTS
| 1 |
|
Bone from a 6-lb leg of |
|
|
Lamb, cut in half |
| 3 |
|
Stalks celery, cut into |
|
|
Small pieces |
| 2 |
|
Carrots, cut into small |
|
|
Pieces |
| 2 |
|
Onions, peeled and |
|
|
Quartered |
| 1 |
lg |
Ripe tomato OR |
| 1 |
c |
Canned tomato, cut into |
|
|
Small pieces |
|
|
Any drippings from roast |
|
|
Lamb |
| 4 |
|
Peppercorns |
| 1 |
|
Bay leaf |
| 1 |
|
Parsley |
INSTRUCTIONS
add enough water to just cover the lamb bone. Bring to a boil over high
heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or
until the stock is somewhat reduced and flavorful. If it tastes weak,
simply raise the heat a bit and let it reduce further.
2. Drain the stock into a colander set over a large bowl. Remove the
bones and cut any remaining meat off and set aside. Discard the vegetables
and bones. Remove any fat that has floated to the top. The stock can then
be refrigerated or frozen, or used right away to make a soup.
Makes about 8 cups.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
Shared by: Karin Brewer, Cooking Echo, 2/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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