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Gordon Ramsay Lamb Stock

Gordon Ramsay Lamb Stock
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This rich, deeply flavored lamb stock forms the backbone of hearty stews, sauces, and braises. The bones are roasted until deeply caramelized before a slow, gentle simmer extracts every ounce of gelatin and savor, yielding a stock that is robust, clear, and utterly luxurious.

Ingredients

Scale
  • 3 lb lamb bones (knuckle, shank, or neck bones), cut into 3-inch pieces
  • 2 tbsp olive oil
  • 2 medium carrots, unpeeled, roughly chopped into 1-inch pieces
  • 2 medium celery stalks, roughly chopped into 1-inch pieces
  • 1 medium onion, unpeeled, quartered
  • 1 head of garlic, halved crosswise
  • 2 tbsp tomato paste
  • 1/2 cup dry white wine
  • 8 cups cold water
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 tsp kosher salt
  • 2 tbsp apple cider vinegar

Instructions

  1. Preheat your oven to 425°F (218°C). Arrange the lamb bones in a single layer in a large roasting pan. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes, turning once halfway through, until the bones are deeply browned and fragrant. This caramelization is critical for a deep, savory flavor and rich color.
  2. Add the chopped carrots, celery, and quartered onion to the pan around the bones. Return the pan to the oven and roast for another 20 minutes, until the vegetables are softened and browned at the edges. The natural sugars in the vegetables will caramelize, adding sweetness and complexity to the stock.
  3. Remove the pan from the oven and carefully transfer the roasted bones and vegetables to a large stockpot (at least 8-quart capacity). Set the roasting pan aside; do not wash it yet — the browned bits stuck to the bottom are pure flavor.
  4. Place the roasting pan over two burners on your stovetop over medium heat. Add the tomato paste and stir constantly with a wooden spoon for 1-2 minutes, until it darkens and becomes fragrant. Pour in the white wine and deglaze the pan by scraping up all the browned bits (fond) with the wooden spoon. Let the wine simmer until reduced by half, about 2 minutes, then pour this sauce into the stockpot with the bones and vegetables.
  5. Pour the 8 cups of cold water into the stockpot, making sure the bones and vegetables are completely submerged. Add the rosemary, thyme, bay leaf, peppercorns, salt, and apple cider vinegar. The vinegar helps extract collagen and minerals from the bones, creating a more gelatinous, nutritious stock.
  6. Place the stockpot on the stovetop over high heat. Bring it to a gentle simmer — you want small bubbles breaking the surface, not a rolling boil. This typically takes 10-12 minutes. Skim any foam or impurities that rise to the surface with a large spoon, discarding the foam. Skimming ensures a clear, clean-tasting stock.
  7. Once the foam is skimmed, reduce the heat to low to maintain a bare simmer. Cover the pot partially with a lid — leave a small gap for steam to escape. Cook for 4 to 5 hours, checking every hour to ensure it remains at a gentle simmer and skimming any foam that accumulates. Do not stir; stirring can cloud the stock.
  8. After 4-5 hours, the stock should be aromatic and deeply golden. Remove the pot from the heat. Using tongs or a slotted spoon, remove and discard the large bones and vegetable pieces. Set a fine-mesh strainer lined with cheesecloth over a large heatproof bowl or pot. Carefully pour the stock through the strainer to remove any remaining solids and sediment.
  9. Allow the strained stock to cool at room temperature for up to 1 hour, then transfer it to the refrigerator. Chill uncovered until the fat solidifies on the surface, at least 4 hours or overnight. Once chilled, skim off and discard the solid fat layer. This yields a clean, intensely flavored stock that can be used immediately or stored.
  10. To store, pour the stock into airtight containers or zip-top freezer bags, leaving 1-inch headspace for expansion. The stock can be refrigerated for up to 5 days or frozen for up to 6 months. For quick use, freeze in ice cube trays for portioned additions to sauces and braises.

Notes

Storage: Refrigerate in airtight containers for up to 5 days. Freezing: Freeze in freezer-safe containers or bags for up to 6 months. Reheating: Thaw in refrigerator overnight, then reheat gently in a saucepan over medium-low heat until simmering (about 10 minutes). Do not boil rapidly, as this can cloud the stock. For a more concentrated flavor, you can reduce the stock by simmering it uncovered after straining until it reaches the desired intensity, then cool and store.

Nutrition

Keywords: Gordon Ramsay lamb stock, lamb stock recipe, bone broth, lamb bone broth, British stock, hearty broth, lamb stew base, slow cooked stock, homemade stock, rich gelatinous stock, lamb soup base

Find it online: https://britishrecipes.uk/gordon-ramsay-lamb-stock-recipe/