THE THIN-LEAF CONEFLOWER KITCHEN

31. LAMB STOCK

So what is going on here? The lower left of the photo is the stuff that will be the foundation of the stock. This photo was from the prepping and pick’n part of the lamb essay 30. The pan on the right holds the ‘clean’ picks to be use for other things.

Some amongst us might dump what is now laying in the bottom of the stock (pressure cooker) pot. I hope to convince the dumpers that this is the most valuable part of their purchase, easy to use and will significantly extend the food budget.

  Just think about this. Five of the seven THIN-LEAF CONEFLOWER KITCHEN essays (meals) make use of these two lamb shanks. Think about that.

This lamb stock exercise follows the same routine as the earlier Chicken Stock Fundamentals (essay 9). Doing stock as standard operating procedure is simple, quick and adds value and flavor to your kitchen and lives comfortably in the freezer as well.

All the scraps and juices from the sous vide lamb bags are in the pot.

I’m just adding carrots, onions and some celery (fennel and other stuff as well) if you have it.

Note: Leave the skins on the onions for color. Also, I use a large cleaver and my mallet to bust through the bones. I want the marrow to escape into the stock. I do this with all stock bones.

I like to add a nice dollop of Easy Garlic (essay 1).

Add water just to cover. NO SALT.

I’m letting this go for 40 minutes in the pressure cooker.

World’s best stove top pressure cooker: All Clad Stainless Steel Stovetop Pressure Cooker

Stock is complete. Now I’m cutting a hunk of cheese cloth and laying it on top of the colander which sits over a large bowl.

Get the solids out of the pot and into the colander.

Pour the liquid and small bits.

Tie up opposing corners of cloth and dispose of. If there is excessive liquid still trapped like a sponge in the stuff to be disposed of this cheese cloth bag can be put into a freezer bag. Squeeze your stubborn liquid out through a corner hole and then throw away the bag.

Fat separator. It’s important to remove as much of the fat as possible. Once that is done the stock is ready to use, store or freeze.

My first use of the stock is for this lamb reduction (see essay 32).

Now I’m using it to moisten these Vegetables With Attitude (see essay 33).  The last remaining quart is in the fridge and will be used for a small batch of soup (or something) later in the week.

MORE THIN-LEAF CONEFLOWER KITCHEN ESSAYS

30. lamb for sous vide

31. lamb stock

32. lamb reduction

33. vegetables with attitude

34. a bean salad dinner

35. left-overs

36. lamb & parsley soup

Thanks for visiting with me.

Paul V’Soske

Return to BOOK ONE essay index

All rights reserved. Copyright © 2021 Paul V’Soske.