This recipe is adapted from a classic Gordon Ramsay version and has become my go-to. It’s a straightforward, practical way to make the most of the whole animal — nothing wasted, everything useful. If you’re like me, you’ll want to make a big batch and keep it in the freezer, so don’t hesitate to scale it up. Lamb bone broth made from scratch is true liquid gold — the kind of depth and richness you can’t buy in a box. Sip it straight from a mug, or use it to add backbone to soups, braises, and gravies.
Active time: 30 min • Total time: ~7 hrs
~ 1 quart
1 cup
4
• Large roasting pan • Stockpot (at least 8 quarts) • Fine-mesh sieve
Ingredients
- 1 lb lamb bones
- 2 Tbsp olive oil, plus more to drizzle
- 1 large yellow onion, roughly chopped
- 2 carrots, roughly chopped
- 1 celery stalk, roughly chopped
- 6 cloves garlic, peeled
- 2 tsp tomato paste
- ⅓ cup dry white wine
- 1 tsp black peppercorns
- 1 bay leaf
- A few sprigs thyme and flat-leaf parsley
- 6–7 cups water, or enough to cover the bones
Sourcing Tips:
- Lamb Bones: I would be delighted to be your source for lamb bones, if you’re in Austin and want to pick up from Mueller or Bell Farmers Market or order through our online shop. Our bones are incredibly meaty and contribute to excellent stocks, stews, curries, and gravies!
- Water: I recommend using filtered water — since any heavy metals in tap water can get even more concentrated as the broth reduces.
Substitution Tips:
- This same basic formula works for any kind of bone broth — chicken, pork, beef, or lamb — and you can even mix and match for complexity. Chicken bones yield a more delicate broth, while beef or lamb bring deeper, more robust flavor.
Instructions
- Roast the Bones (40–60 min)
- Preheat the oven to 425°F.
- Spread bones on a large roasting pan and drizzle with olive oil.
- Roast until evenly browned, turning halfway through. They should smell nutty and look deeply golden. This step builds a lot of flavor, so don’t skip it.
- Saute the Veggies (10–12 min)
- Heat 2 Tbsp olive oil in a large stockpot over medium-high heat.
- Add the onion, carrots, celery, and garlic; cook until they start to caramelize.
- Stir in the tomato paste and cook 2–3 minutes more, until it darkens slightly.
- Deglaze and Combine (5 min)
- Pour in the wine, scraping up the fond from the bottom of the pot.
- Let it boil until the wine is reduced by half.
- Add the roasted bones and water to cover.
- Simmer Gently (4–6 hrs)
- Bring to a bare simmer — not a boil — and skim off any froth that rises.
- Add the peppercorns, bay leaf, thyme, and parsley.
- Let the stock gently simmer for 4-6 hours until it tastes deep and savory.
- Strain and Cool
- Remove from heat and let rest 10 minutes.
- Strain through a fine-mesh sieve.
- Cool to room temperature, then refrigerate. Note: If the stock is well-made, it will gel slightly when chilled. That’s a sign of good collagen extraction and richness.
Serving & Storage Suggestions
- Ideal Temp: Warm
- Prep Ahead: This is great to make a day ahead of when you want to use it. The flavors deepen and the fat rises to the top, making it easy to skim for a clean, rich stock.
- Best By: Keep refrigerated up to 5 days or freeze up to 3 months in pint or quart containers.
- Surplus Ingredients: Save any rendered fat (it’ll solidify on top once chilled) — it’s amazing for roasting vegetables.
- Complementary Menu Ideas: Use it as the base for lamb stew, mushroom gravy, or wild rice pilaf.
Original Source: https://hackamoreranch.com/blog/lamb-stock/
Did you make this?
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