English
Nederlands
Slovenčina
Delicious, home made and again – to be sterilised for later. The meat I’ll use for a special gratin with vegetables. Yummy! From the meat I made another delicious menu: Summer Gratin with lamb. →
Preparation time + 3 hours .. Durability 6-9 months
INGREDIENTS .. 6-8 pers
- 1 kg lamb neck with bone
- 3 shallots, sliced
- 3 cloves garlic
- 10 grains of black pepper
- 2 bay leaves
- 4 cloves
- 4 grains juniper
- 4 springs fresh thyme
- 3 springs fresh rosemary
- 3 stalks celery, sliced
- 2 carrots, sliced
- cube celeriac, sliced
- springs of parsley
- fresh coriander springs with leaves
- 2 tbsp salt
- water
PREPARATION
Wash the meat and put it in the pot. Add vegetables and herbs to the meat and fill pot with 3 to 4 quarts of water. Put over medium heat and bring to a simmer. Reduce heat and continue to cook at gentle simmer 2,5 to 3 hours. Broth should be reduced and concentrated.
Strain stock, discarding bones, meat and vegetables. Pass stock through cheesecloth or fine-mesh sieve, and fill sterilised jars. Close them well and let them sterilise for about 20 minutes.
Or you can eat it immediately as a soup. Stock may be refrigerated until ready to use.
Before using, reheat stock and simmer gently, uncovered, over low heat for several hours to reduce to about a cup and a half. Add vinegar, salt and pepper, if desired.
Leave a Reply