Secrets of the Best Chefs

Lamb Stock

Makes 1 quart

A leftover lamb bone is a precious kitchen commodity; gelatin-

filled and meaty, it’s all you need—plus a few vegetables—to

make a good, unusual stock. The directions are so simple, it’s just

a matter of taking the time to do it. But once you do, you can use

your lamb stock for everything from soups (try it in Gina

DePalma’s lentil soup instead of water) to risotto (see Michel

Richard’s Potato Risotto).

1 leftover leg of lamb, meat removed (just the bone)

1 whole onion, skin on

1 whole carrot, unpeeled

1 head of garlic

Enough ice or very cold water* to cover everything

This is a very easy recipe. Throw everything into a big pot. Put it

on low heat and let it come to a bare simmer. Cook for 4 to 6

hours, skimming the surface every so often, until the stock is a

dark color, and then strain. You can use it right away or freeze it in

plastic soup containers. It will keep in the freezer for several

months.

* Use ice so that the temperature comes up extra slowly, allowing