Kittencal's Homemade Lamb Stock

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• 5 -6 lbs lamb side ribs (or use bone-in country-style ribs, i use a combination of both, sliced into smaller pieces)
• 1/3 cup tomato paste (or as needed to lightly brush onto the ribs)
• cold water
• 10 black peppercorns
• 2 medium onions (quartered , do not peel leave the skin on)
• 2 carrots, peeled
• 1 large celery rib
• 12 large fresh garlic cloves, sliced in half (i just use a whole head garlic)
• 1 tablespoon salt (or to taste)

Recipe

• 1 set oven to 400 degrees f.
• 2 grease a large jelly-roll pan.
• 3 place the ribs on the pan and using a pastry brush, coat the ribs very lightly on both sides with tomato paste (do not use too much tomato paste just use enough to barely coat the ribs).
• 4 since there is a fair amount of ribs you might need to roast the ribs in 2 batches that is why i would advise you to do this a day or a few days ahead.
• 5 roast the ribs for about 25-30 minutes, then turn the ribs over and roast for another 25 minutes or until browned (careful not to burn).
• 6 at this point you may refrigerate or freeze the ribs until ready to make the stock.
• 7 place the ribs in the stockpot along with all remaining ingredients.
• 8 pour in water to completely cover the ribs and to about three-quarters to the top of the pot; bring to a simmer over medium-high heat.
• 9 as the broth comes to a simmer skim off any foam that has accumulated on top.
• 10 reduce the heat to low, cover and simmer for about 4 hours, simmering at the barest possible simmer to avoid bruising the bones (you may simmer longer if desired).
• 11 remove the stockpot from the heat and allow to rest for about 1-1/2 hours.
• 12 ladle off and discard any fat that has accumulated on the top of the stock.
• 13 using long tongs remove the ribs from the pot (discard or save).
• 14 place a fine strainer over a large bowl and strain the stock into the bowl.
• 15 allow the stock to come to room temperature, then refrigerate for up to 3 days or freeze in 1 or 2-cup plastic containers.