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Tuesday, January 14

Lamb & vegetable broth

Lamb shoulder or breast on the bone, fat trimmed
1 ½ pounds
Onion, large, chopped
Bay leaves
6 ¼ cups
Carrots, chopped
Turnip, white, diced
Cabbage, white, small, shredded
Leeks, large, thinly sliced
Tomato paste
1 tablespoon
Parsley, chopped
2 tablespoons

Pepper, freshly ground
  1. In a Dutch oven, combine the lamb, onion, bay leaves, and water; bring to a boil. 
  2. Skim off the foam and continue to boil for a few minutes. 
  3. Reduce the heat, cover, and simmer gently for 1 ½ to 2 hours. 
  4. Remove the lamb from the stock, and place on a chopping board; leave to cool. 
  5. Remove the meat from the bone, and cut into small pieces, which are returned to the pot; discard the bone. 
  6. Add the carrots, turnip, cabbage, leeks, and tomato paste, and stir well. 
  7. Add the parsley, and season well with salt and pepper. 
  8. Bring the stock gently back to a boil, and then reduce the heat and simmer, uncovered, for 30 minutes, until all the vegetables are tender. 
Recipe from 500 Slow Recipes.

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