№ 64 - Lamb Broth

A bold broth for deeply flavored, savory dishes

Broth made from lamb and lamb bones has a predictably distinct flavor, which keeps it out of most recipes that call for a more versatile and restrained liquid such as chicken broth. However, when you want deeper, darker flavors such as in a mushroom risotto or a lamb braise, then this broth provides a wonderful foundation. My personal favorite is a weekend breakfast of lamb broth with a poached egg, a few leafy greens, some brown rice and a drizzle of lemon juice and chopped oregano

Makes 3.5 to 4 quarts

4 to 4 ½ lbs lamb bones

2 carrots

1 leek

 bunch parsley

2 branches rosemary

4 twigs thyme

1 whole garlic head

1 tsp black peppercorns

2 bay leaves

1/4 cup vinegar 

Equipment: mesh skimmer


Pre-heat the oven to 375F and roast the bones for 30 minutes or so (or longer for frozen bones) until browned but before any parts blacken. 

Meanwhile, trim the leek, halve it lengthwise and chop into 2- or 3-inch chunks. Rinse in plenty of water (twice if necessary) to remove any grit stuck between the leaves and drain. Trim and peel the carrots. 

Bring 5 quarts of water to a boil in a large pot (or two if necessary). Add the browned bones and use a mesh skimmer to skim off any frothy scum that might build on the surface after a few minutes. Add all other ingredients and return the pot to a boil. Cover, simmer over low heat and stir (very) occasionally for at least 8 hours, or as long as 24 hours (replenishing water as needed).

When done, strain out the solids and use a ladle to skim as much of the fat off the surface as possible. Let cool and freeze in medium-sized (16 to 32 oz) containers. I use these, because they stack well in the freezer and are not made of plastic (other than the lid), which invariably leaks toxins into the food. (If you think I’m a paranoid crackpot, you might be right but you should listen to this radio segment on NYC’s public radio station before making a final judgement.) 

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